Country Style Meat Pie

Flaky pastry: in a large bowl combine the sort, sugar in the sifted flour. Cut in vegetable shortening and butter with a pasty with 2 knives or by hand.

Sprinkle with cold water, crossing with a fork to mix. Gather dough together and form into a ball. Lightly knead the dough on floured surface, then divide into 2 smaller balls

Wrap with plastic wrap and refrigerate at least 1 hour, preferably overnight. Roll out each ball with a rolling pin to to fit the pie dish. Make sure you make small cuts into the centre of the top crust

Meat pie mixture: in a saucepan, so tear the onion, celery and garlic in butter for 5 minutes. Stir in ground the, potatoes, water and cream.

Whilst stirring choose 5 ontinuously cook until the liquid has been completely evaporated. Add spices and season to taste, allow the mixture to call. Press the dough into 2 plate dishes. Fill each crust with half the repo next year. Moisten edges and cover with the upper crust

Bake in a 230°C oven for 15 minutes. Reduce heat to 180°C and continue baking for 30 minutes. Remove from oven and let cool. Serve with condiments of your choice.