Meat and Potato Pie Recipe

Instructions

1. Cut the beef into a 2cm (¾") dice.

2. Add the oil to a 20cm or 8" saucepan over a medium high heat.

3. Season the beef generously with salt and pepper then fry in two batches to get a nice colour, then set aside.

4. Peel and slice the onion into half-moon shapes around 5-6mm or (¼") thick.

5. Cut the carrot into 1cm (½") thick rounds.

6. Finely dice the celery.

7. Return the pan to the heat but reduce to medium.

8. Add the onion, celery and carrot and cook until the onions soften, this will take around 10 minutes or so.

9. As the vegetables cook they will release liquid, use this to scrape the bottom of the pan and remove any crispy bits.

10. Return the beef and any resting juices to the pan, add the Worcestershire sauce and reduce by half.

11. Pour in just enough water to cover the beef and add the bay leaf, reduce the heat to low, add a lid and allow to simmer for 90 minutes.

12. Peel and cut the floury potato into a 1cm (½") dice and cut the waxy potatoes into a 2cm (¾") dice, do not peel the waxy potatoes.

13. Remove the lid and add these potatoes to the pan.

14. Turn up the heat to medium and cook for another 30-35 minutes until the floury potatoes begin to break down and the waxy potatoes are cooked.

15. Remove this stew from the heat and allow it to cool completely!

16. Whilst the pie filling is cooling add the flour, lard, butter and salt to a food processor and pulse to create breadcrumbs. *See Note*

17. Transfer the flour and fat mix to a mixing bowl and add the water a little at a time whilst mixing with the back of a knife.

18. You want to just bring the pastry together and not knead it, then wrap it in cling film and place it in the fridge whilst the filling cools.

19. When you are ready cut the pastry in half and roll out the first half to 2-3mm (⅛") thick.

20. Dust a 22-25cm (9-10") pie plate with flour and line it with the first piece of pastry.

21. Spoon the cooled pie filling into the pastry. Remember to keep and left over gravy!

22. Roll out the second piece of pastry, this time a little thicker.