Meat & potato pie(english)
Yield: 4 Servings
Ingredients:
- 8 oz Shortcrust pastry FILLING
- 1 lb Stewing steak and kidney
- 1 lg Onion chopped
- 1 Bay leaf
- 2 1/2 lb Potatoes Salt and pepper
- 1 tb Cornflour
Instructions:
Chop the onion put the cubed meat the onion bay leaf and seasoning into a saucepan cover with water and cook covered for 2-2 1/2 hours until the meat is tender. Peel the potatoes and cut into 1 inch cubes. Put into a saucepan add some of the stock from the meat with water to cover and bring to the boil. Cook for 5 minutes. Drain the potatoes and reserve the stock. Set oven to 375/F or Mark 5. Using a deep pie-dish put in the meat then the potatoes and moisten with stock. Roll out the pastry larger than the pie-dish and cut a l inch strip from around the edge. Place the pastry strip around the edge of the dish and then cover the pie pressing the edges firmly together and trim. Make a steam hole in the centre. Bake for 30-35 minutes. Thicken the unused stock with cornflour to make a gravy served separately.
