This recipe takes about 25 minutes and was designed to create 4 helpings. With vegetables on the side it fed all 5 of us amply and there was still a portion left over for a warm lunch the next day.

We ate it with cabbage, swede (rutabaga), cauliflower and broccolli. Mmmmm, this is a definate tummy warmer, but was still a welcome evening meal, even in the spring heatwave we had this week.

Ingredients:

8oz onions, sliced thinly

1/2 oz cooking fat or dripping

3 tablespoons flour

1/4 pint water

1 tin stewing steak (but we used 500g fresh diced beef steak)

1 tin peas (we used fresh carrots as peas are not a firm favourite here)

1 teaspoon salt

1/4 teaspoon pepper

2lb potatoes, cooked and mashed

Method:

Fry the onions gently in the fat or dripping until tender; work in the flour.

Add the water gradually and bring to the boil, stirring all the time; boil for 5 minutes.

Add the steak, peas and seasoning and mix well.

Place the mixture in a pie dish, cover with the mashed potato and brown under the grill or in a hot oven ( 220C, 425F, Gas Mark 7)