…Or ‘Meat and Tatie Pie’, as my Grandma used to call it. This was always Friday tea in her house in Beaumont Street, served with marrowfat peas that had been soaked overnight with a tablet of bicarb then simmered in a muslin bag in a pan of water until mushy. Delicious.
(For the filling)
1lb of cooked best stew meat
Four large potatoes, cut into small pieces and cooked until barely tender
Two ladlesful of Stewmeat gravy
Salt and pepper to season
(For the pastry)
6oz plain flour
A little water
- In a pie dish, make a layer of meat, a layer of potatoes, then repeat so you have two layers of each.
- Pour the Stewmeat gravy over, then season and set aside.
- Make the pastry lid by rubbing the fat into the flour until well blended. Add a quarter teaspoon of salt and then mix into a firm paste with a very little dash of cold water – be careful: you don’t want it too wet. If you want a richer pastry, an egg yolk mixed with a splash of water can be used instead. Chill for one hour before rolling out, then let it rest again for ten minutes to lose its elasticity. Dampen the rim of the pie dish and place the pastry lid on top, trimming to fit.
- Bake in a moderate oven until golden brown.