Smallholding Potato Pie.

3 hours later.  Meat and potato pie  

One thing you can't seem to get around these parts is a 'proper' meat and potato pie.  You can get chicken and mushroom and steak and kidney and minced and onion and chicken curry, but not meat and potato pie.  So like the great punk philosophy:  "Do It Yourself."  Here's how we made the meal in the picture.

Get one pound of stewing steak and place it in a pan with water (cover meat), add a chopped onion and leave it to simmer for about an hour and a half and meat is tender.  Peel and dice 4 large potatoes and add to pan, cook until soft.  Add 2 OXO cubes and place in a large pie/casserole dish (like the one in the picture), make pastry with 8 ounces of sieved flour, a pinch of salt, 2 ounces of butter and 2 ounces of lard.  Your mixture should resemble bread crumbs with no lumpy bits.  (You can always substitute this with bought frozen pastry.) Make a well in the middle of your mixture (pastry) and add 2 to 3 tablespoons of cold water.  Mix together using a knife until you get a firm paste.  Roll out on a floured surface.  Cover the pie dish and brush with a egg wash (1 beaten egg and a little bit of milk).  Put in the oven and cook until it's golden brown.  Serve with mushy peas and red cabbage.

Wash it down with a few pints of home brewed bitter.

See you later.