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
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.
Yields
4 Servings