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09/26/2009

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What size pie dish do you use, Paul?

I love this: "this is a proper pie-crust, remember, not a fiddly bit of filo nonsense" ! :) And with lard, too. What could be better?

Thanks for your comment.
The ingredients will just about squeeze into a 10 inch pie dish/casserole dish!

Oh, this recipe has taken me back to my childhood! I think I was brought up on meat and potato pie with red cabbage - will cook this very soon!

Glad to bring back happy memories Tracey !

paul great effort thanks

This is similar to my Mum's recipe that I still use. She used to insist that you had to mix skirt and shin beef, one made the gravy in the pie and the other was the for the flavour of the meat. She also served it with onion rings soaked in vinegar with some sugar.

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