Gadget time 17

Pretty simple really. If you're not a pastry fan - forget it ;-)

Meat: Because I'm slow cooking it and I want a rich gravy I go for cheaper, more mature cuts. Anything that goes under the umbrella of stewing meat. Connective tissues break down well and enhance the flavour so I often choose good quality shin meat. Chopped onions are first lightly browned, followed by the meat. Sometimes I'll lightly dust it in seasoned flour. All goes into the pot with homemade stock and bouquet garni and maybe a splash of Lea Perrins.

Boil chunks of a firm potato until just tender; I don't like them to break up in the pie. I make my own shortcrust pastry. Select a deep ovenproof dish. I use wide-rimmed, 2pt, 2inch deep, rectangular ones, but any shape would do. My pies have pastry both top and bottom but only the top would surfice. If using both, layer the base with one piece. Mound the meat and potato slightly above the rim and add a small amount of gravy for moisture. Sometimes I'll add carrots or mushrooms to the meat for a different effect. Top the pie with pastry and decorate with pastry leaves or what takes your fancy. Brush with beaten egg or milk.

Into the oven at 190-200 C¡ for 30-40mins, or until the pastry top is lightly browned. Serve with selected vegetables. Incidentally, Mrs Beeton gives a version using layers of mutton, onions and potato, but I prefer mine :-))

Don -- Draco Dormiens Nunquam breastillandus