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Meat & Potato Pie(english)

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      Title: MEAT & POTATO PIE(ENGLISH)
 Categories: English
      Yield: 4 Servings
 
      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
 
  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.
 
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