Meat and Potato Pie
By: Anonymous
Published: Tuesday, December 15, 2009 - 3:30pm

Ingredients




8 ounces Shortcrust pastry
FILLING
1 pound Stewing steak and kidney
1 lrg Onion, chopped
1 Bay leaf
2 1/2 pounds Potatoes
Salt and pepper
1 tablespoon Cornflour

Preparation

1 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,  2 Bake for 30-35 minutes. Thicken the unused stock with cornflour to make a gravy, served separately. 


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