"Reverend Hoovie" yahoo.com> enquired in message
news:46CA4C56.3758606A@yahoo.com...

And it so happens that I have :

Get enough steak to cover the bottom of an ovenproof pie-dish , more or
less, after you've chopped it into chunks about the size of the end of your
thumb.
I get something called chuck or stewing steak or a piece of brisket. Add
about 1/4 the weight in chopped onion. about the same volume as the onion in
musherooms stir fry the whole thing in a big pan until the steak is sealed
(add a squish of garlic if liked) transfer to the bottom of your pie dish
and add 2 or three chopped up carrots and a couple of chopped up potatoes.
Put a half pint of any old not too salty stock ( or brown ale ) in your hot
fry pan and scrape all the good bits into it then pour over steak and stuff.

At this point you want to season it - celery salt and ground pepper works
for me.

Take the pastry that you have previously defrosted, get someone to roll it
out, and put over top, decorate, put a couple small holes in etc. Bake in
moderately hot oven for about 40 mins - leave to stand another 10 mins or so
before eating.

Best of Luck - Mike 61/2