Meat pie

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Meat pie

Definitely one of my working person recipes, this is great as a means of using up leftovers. We normally have this with a tart tart, fuelling our week ahead!

Ingredients for 2

• A medium sized potato, diced.
• An onion, diced.
• A medium sized carrot, diced.
• A glove of garlic, diced.
• 250ml appropriate gravy - chicken for white meat and beef for dark meat.
• Taste contrast (sweetcorn for chicken, bay leaf for beef - what do you like?).
• A big portion of meat for one person eating a roast.
• Half a pre-rolled puff pastry sheet. **

Directions

1. Put your oven on, 180°C if fan assisted, 200°C if not.
2. Get the pastry out of the fridge and cut off enough to top the pie container.
   Put the remainder back into the fridge - it will keep for a week.
   Or make a tart tart.
3. Fry potato and onions in a pan.
   If the meat has been cooked, place into the pie pot. If not place into the frying pan along with the onions and potato.
4. Add the garlic and carrot to the pan.
5. Pour in the gravy and heat to boiling.
6. Place the "taste contrast" into the pie pot.
7. Once the oven is up to temperature, transfer the pan contents in to the pie pot.
8. Cover contents with the pastry, cutting to an inch of the edge of the pot.
   The pastry "shrinks" during cookng, in terms of area but rises in terms of height.
9. Place into oven and cook for 22 minutes.

Divide amongst the party.

NB If making your own pastry, you are looking to achieve a depth of 5mm or so.

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