Savoury meat pie

I LOVED this recipe! As someone who absolutely loved meat pies before I gave up meat years ago, this really was quite a carnivorous experience without the guilt! I used the remaining of my ‘fake meat’ ration (which was Quorn mince and a Linda McCartney Sausage – all I have left now is a few rashers of fake bacon) to make this DELICIOUS savoury meat pie. The pie crust was made from half flour and half mashed potato with just 1 oz of fat added. People often used mashed potato mixed with flour to save on their flour and their fat ration! I ate 1/3 rd of this great big pie for my Sunday dinner and served it with sprouts, mushrooms and gravy. Here’s the recipe! Pre-heat the oven to 200 C/ 375 F/Gas 6. Make potato pastry by rubbing in 1 or 2 oz of fat into flour then mixing in the smooth mashed potato and binding together with some water. Chill somewhere cool. Fry onion or leek in a large pan, add the cooked meat, tomatoes and herbs and the rest of the veggies, add 4 or 5 tablespoons of water and heat through until cooked. Mix Bisto powder with a little hot water to make a thin paste and add to mixture. Add salt and pepper to season. Place thickened filling into a large pie dish. Roll out chilled pastry and cover making a hole in the top. Moisten the edges and crimp and bake in the oven for 30 minutes until golden brown.