Harvest Pie

Press, Volume C, Issue 29515, 17 May 1961, Page 3

Harvest Pie

This is the meal for a hungry family on a cold night, for it is as substantial and warming a dish as any yoo could devise. Beef steak and kidney, onions and vegetables, under a golden topping of pumpkin and cheese, waft a savoury aroma to the table ahead of it. Watch how it stirs appetites. Quantities given here will serve six healthy appetites. Ingredients: 21b stewing steak lib kidney 2 onions 2 parsnips 4 large carrots 1 tablespoon dripping 3 tablespoons flour Salt and pepper Stock 3 cups mashed cooked pumpkin 1 tablespoon butter I cup grated cheese

Method: Melt dripping and make hot in a large saucepan. Fry onions, carrots and parsnips out into rings. Drain out and reheat fat. Cut meat into small pieces and fry on all sides until browned. Return vegetables, add salt and pepper and a cup of stock or water. Cover closely and simmer until the meat is tender. Thicken with flour mixed quite smooth with cold water. Turn into a large ovenware dish. Steam pumpkin until tender. Mash with butter, salt and pepper. Fold through half a cup of grated cheese and smooth out over the meat. Sprinkle with the remaining cheese. Bake in a hot oven—42s degrees—until the topping is browned.