Method
Dice the potatoes and boil in salted water.
Drain when soft.
Add butter and milk and mash.
Empty into a baking dish.
Cover with plenty of cheese.
And the slices of tomato.
Bake in the oven until the cheese is golden and bubbling.
Serve warm with a cress salad on the side.
Mix the flour, a pinch of salt, the butter and some water together to make your pastry dough. Wrap and chill for 15 minutes.
Toss the beef and kidney in seasoned flour until well coated.
Melt butter in a casserole dish and seal the beef and kidney pieces, then remove from the dish.
Put the onions and carrots into the casserole dish and sweat, then add the meat back to the pan and the stock. Bring to the boil and then simmer for about 2 hours. Then leave to cool.
Split your pastry into two balls. Roll out one lot to form the base of your pastry dish.
Add the filling to the pastry dish.
Roll out the second piece of pastry and create a lid for the pie, sealing well around the edges. Make a slit in the centre of the lid to allow steam to escape.
Use beaten egg to glaze the top of the pie and then bake at 200c for about 40 minutes.