| 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>
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