Potato and Meat Pie

This is a derivation of my Grandmother's pie  (Maud Clarke) and was probably made during wartime as it contained little meat. It is, however, delicious and easy to make....

Ingredients:

• Short Crust Pastry (enough to line the top and bottom of a round 20cm baking tin)
• 4 medium sized potatoes par boiled then chopped
• 1 Tbsp of oil or lard
• half a small onion
• handful of mince - it can contain fat!
• 1 egg - beaten for eggwash
• Salt & Pepper to taste.

Fry the mince and onion in the fat until it is all browned off and transfer to a mixing bowl including any juices/oil. Peel the potatoes and then dice into cubes- they must be no bigger than 1cm cubed or even smallr if you can manage it.
Mix the potatoes with the mince mixture and then season with plenty of salt and pepper.
Line the pie tin with pastry and then spoon in the mixture trying to leave as few air pockets as possible. (now you know why you have to chop the potatoes quite small) Top off with pastry and then crimp the edge. Finally, eggwash the top liberally and pierce with a fork to allow any steam to escape.
Bake in a fan over at 180degC (200 conventional) for about 30 mins until golden brown.

Personally I can never wait to tuck in - just add tomato ketchup on the side!!