Morcott Meat Pie

Filling 15ml (1 tablesp) oil 1 onion, finely chopped 450g (1lb) lean minced beef 275ml (scant ½ pt) beef stock 225g (8oz) closed cup mushrooms, chopped 1 large carrot,chopped 30ml (2 tablesp) pea flour Pastry 225g (8oz) pea flour 50g (2oz) lard or white vegetable fat 50g (2oz) butter or margarine 75g (3oz) cheddar cheese, grated 1 egg, size 3, beaten 45ml (3tablesp) cold water To serve: Cooked dried marrowfat peas

Heat oil in a large saucepan. Add onion and minced beef. Cook until lightly browned. Add the stock, mushrooms and carrot and stir well. Mix the pea flour with a little cold water and gradually add to the pan. Bring to the boil, stirring, then simmer gently for 20 minutes. Remove from the heat and allow to cool.
To make pastry: rub together the pea flour and the fats until the mixture resembles fine breadcrumbs. Mix in the cheese. Mix the beaten egg with the cold water and stir into the flour mixture to make a firm dough. Divide dough into two portions, one larger than the other. Roll out the larger portion and use to line a 20cm (8") flan dish. Fill with the cooled mince mixture, then roll out remaining pastry to cover the pie. Brush with a little beaten egg or milk, then cook in the oven 190º C / 375º F Gas Mark 5 for 35 minutes, until pastry is crisp and golden.

Serves 4-6