| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | English | 4 | Servings | |
INGREDIENTS
| 8 | oz | Shortcrust pastry |
| FILLING | ||
| 1 | lb | Stewing steak and kidney |
| 1 | Onion, chopped | |
| 1 | Bay leaf | |
| 2 1/2 | lb | Potatoes |
| Salt and pepper | ||
| 1 | T | 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>
A Message from our Provider:
“Faith without works is empty – and vica versa.”