|8 ounces||Shortcrust pastry|
|1 pounds||Stewing steak and kidney|
|1 large||Onion, chopped|
|Salt and pepper|
Chop the onion, put the cubed meat, the onion, bay leaf and seasoning into a saucepan, cover with water and cook, covered, for 2-2½ 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.
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