MEAT & POTATO PIE(ENGLISH)

      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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