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The Bag Lady

A sure winner for dinner which will leave you feeling satisfied.

With winter weather still here for a little while, we all need delicious soups and casseroles to warm us up. Another winner is a pie, served with lashings of gravy. I’ve made this pie before, and it’s really good.

Meat pie with potato crust

Ingredients

50g dripping (I actually used duck fat from Woolworths)

1 large onion, peeled and chopped

Salt and freshly ground black pepper

1 tablespoon flour

500g stewing beef, diced

1 small swede, peeled and diced

2 tablespoons orange juice

250ml beef stock

For the potato crust:

100g self raising flour

175g potatoes, peeled, cooked and mashed

40g shredded beef suet

Grated rind of 1 orange

Method

Melt the dripping (duck fat) in a large frying pan and brown the chopped onion in it. Season the flour and use to coat the meat. Brown on all sides in the same fat. Transfer the onion and meat mixture to a casserole dish, add swede, orange juice and stock which should come to the level of the contents. Cover the casserole and cook in a moderate oven, 180c for about an hour.

Meanwhile, prepare the potato crust by mixing together the flour, mashed potatoes, suet, orange rind and seasoning to taste. Knead lightly. Remove the lid from the casserole and using it as a pattern, pat out the pastry with clean floured hands to the shape of the casserole dish.

Stir the meat mixture, place the crust on top, making a hole in the centre to allow the steam to escape. Replace the lid and cook for a further 20 minutes.

Serve with buttered carrots and either peas or creamed spinach.

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That’s it for this week. Shop till you drop!

Julie

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