Pot Pie Recipe
Pot Pie with Veal, Streaky Bacon, Potatoes, Beef Stock and Short Crust Pastry.
INGREDIENTS
1 lb (450g) Lean Veal
4 oz (100g) Thin Rashers of Streaky Bacon
8 oz (225g) Half Boiled Potatoes
Veal or Beef Stock
Short Crust Pastry
METHOD
Cut the veal into neat pieces and put them in a pie dish in layers with the bacon slices, season each with plenty of salt and pepper. Now three quarters fill the dish with a well flavoured stock made from the trimming and any bones from the veal, and put another pie dish of the same size upside down on top. Bake in a moderate oven (180C / 350F / Mark 4) for an hour and a half.
Now add more cold stock to replace what has reduced during the cooking and cover the top with the thickly sliced potatoes. Cover all with a pastry lid and bake again in a moderately hot oven for about 45 minutes.
Serves 4.
Based on the Pot Pie recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).