| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
English |
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.
Posted to MM-Recipes Digest V3 #246
Date: Mon, 9 Sep 1996 18:08:57 +0000
From: "ray.watson" <ray.watson@ukonline.co.uk>
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