Meat & Potato Pie Serves 2 Preparation Time - 35 mins Cook - 1hr 30 mins

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Ingredients 1 dessert spoon olive oil

1/2 onion

1 garlic clove

400g stewing steak

1 dessert spoon tomato puree

1heaped tsp plain flour

1/2 beef stock cube

Pinch of mixed herbs

2 medium/large potatoes, peeled and diced

1 bay leaf

Salt & pepper

For the shortcrust pastry

110g plain flour

Pinch of salt

25g butter, chilled and diced

25g lard or white vegetable fat, chilled and diced

2 tbsp chilled water

Method 1. Heat the oil in a casserole dish, when hot add the onion and cook gently until softened.

Add the crushed garlic and cook for 2 mins more. 2. Add the diced meat and cook until sealed. Add the flour and tomato purée and cook for 2

mins. 3. Add the stock cube, 100ml of water to start with, mixed herbs, bay leaf and salt and

pepper. Bring to a simmer, put the lid on and put in the oven at 180C for 1hr. 4. After 1hr, take out of the oven and add the diced potatoes. Add more water if required.

Put back in the oven for 30 minutes, or until the potatoes are tender. Let the meat and potato cool whilst you make the pastry.

5. Sieve the flour into a bowl, add the salt, followed by the diced butter and lard. With your fingertips, rub the fat into the flour until all the lumps have gone and the mixture resembles breadcrumbs.

6. Add 2 tbsp chilled water, sprinkling it evenly over the surface. Stir in with a rounded blade knife until the mixture begins to stick together in large lumps. With one hand collect the dough mixture together to form a ball.

7. Knead lightly for a few seconds to give a firm, smooth dough. DO NOT OVER HANDLE. Wrap in cling film and chill in the fridge for at least 30 minutes.

8. Spoon the meat mixture into an ovenproof dish. 9. Once the pastry has chilled, roll it out on a floured surface until it is large enough to

cover the ovenproof dish with pastry to spare. Add a funnel to the centre of the mixture and gently place the pastry over the top. Pinch the pastry to the sides of the dish to secure it, trim the sides and then brush with a little milk.

10.Cook the pie at 180C for approximately 25 minutes or until the pastry is golden brown. Serve with seasonal vegetables.