Bake the pie for 30-40 minutes until the pastry is golden brown. Reserve any remaining sauce.Roll the remaining pastry out on a floured work surface to a 3mm/⅛in thickness, and cut to the size of the pie dish. It would have contained whatever was available and cheap at the time.In many cases of cuts of meat that would have been for a Sunday roast and sometimes even leftovers.I use beef shin, it is my favourite cheaper cut of beef at the moment and I use it all of the time!The pastry is a shortcrust pastry, it is the same pastry use in a traditional.I’m a self-confessed pastry dodger, I really dislike making pastry! Cover with a lid, reduce the heat and simmer gently for 1½ hours. The gravy should be nicely thickened by the potatoes. Layer the potatoes on top of the meat and onions. (Alternately, blend the flour, salt, margarine and lard in a food processor until the mixture has the texture of breadcrumbs. 1. You can even freeze it and defrost on ready for when you want to use it.You can cook low and slow in a slow cooker or crockpot for 4-5 hours on high or 8 hours on low.You could even cook in a pressure cooker or Instant Pot for 50-60 minutes.Both will need the potatoes adding after a third of the cooking time.Of course, I need to mention the plate, this is, after all, a plate pie!I use a 22cm enamel plate from the dreaded Scandanavian furniture store that begins with “I”!When it comes to comfort food it is hard to beat a pie, this classic British Meat and Potato Pie takes a while but it is a glorious simple slice of old fashioned cooking.You can make the breadcrumbs by hand but work quickly as you do not want the fats to melt.If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!Hi, my name is Brian and I'm here to prove that ALL cooking is simple! Spread the meat and onions in an even Cut a 2cm wide strip of pastry. Cut a few slits in the lid of the pie to allow steam to escape.Cook in the preheated oven for 50–60 minutes, or until the pastry is golden-brown and the filling is bubbling inside.Serve the hot pie with the reserved sauce on the side.This can be made into two smaller pies so you can freeze one.
Lay the sheet of pastry on top.

Strain the meat and onions, reserving the sauce. Fill the pie with the potato and corned beef mixture. Drain and set aside.When the meat is tender, remove the pan from the heat. First make the filling. 400g waxy potatoes, such as Estima or Maris Peer, peeled and cut into 4cm chunks. A comforting homemade beef and potato pie, perfect for a family meal.For the pie filling, put the beef and onions into a large, lidded saucepan and season with salt. Cover with a lid, reduce the heat and simmer very gently for 1½ hours.2. 1.2 litre pie dish. Dampen the rim of the pie dish with water.
Equipment. Add the beef stock and if necessary, top up with some hot water so the potatoes are not sticking out too much. Once boiling, put cover the pan with a lid, reduce the heat and simmer gently for 2½–3 hours, or until the meat is tender.Meanwhile, for the pastry, tip the flour and salt into a bowl, and add the cubes of margarine and lard. Add the mince and fry to colour.

10 minutes or so!As the vegetables cook they will release liquid, use this to scrape the bottom of the pan and remove any crispy bits.Return the beef and any resting juices to the pan.Add the Worcestershire sauce and reduce by half.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.Peel and cut the waxy potato into a 1cm dice and cut the waxy potatoes into a 2cm dice, do not peel these.Remove the lids and add these potatoes to the pan.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.Remove this stew from the heat and allow to cool completely!Whilst the pie filling is cooling add the flour, lard, butter and salt to a food mixer and pulse to create breadcrumbs. Salt and pepper. Dampen the rim of a 28 x 38cm/11in x 15in pie dish with water, and line the rim with the strips of pastry.Strain the meat and onions, reserving the sauce. Add enough water to just cover them and bring to a simmer. Then I add some larger cut waxy potatoes and these provide the bulk.This recipe serves four because I love eating the leftovers from this cold for lunch the following day.I will ordinarily serve a third for a single portion with lots of peas and then share the final third for lunch.As I mentioned above that the techniques employed in this meat & potato pie are really simple. Put the onions and steak in a large pan. With the motor running slowly add the water through the funnel, until the mixture starts to come together. Leave to stand for 10-15 minutes before serving.Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury.