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Steak and kidney pie is the same as the pudding, just baked in a pie crust, which is a whole lot easier.

Pie Crust

2¼ cups all-purpose flour

1 teaspoon salt

9 tablespoons chilled vegetable shortening, cut into chunks

8 tablespoons (1 stick) cold butter, cut into chunks

½ to ¾ cup ice water

Filling

Use the same ingredients as the filling for Steak and Kidney Pudding 1 egg, beaten with 1 tablespoon water, for brushing over the crust

To make the crust, place the flour and salt in a standing mixer or food processor and stir or pulse to combine. Scatter the shortening and butter over the flour mixture and stir or pulse until the mixture resembles coarse meal.

Transfer the mixture to a bowl. Sprinkle ½ cup of the ice water over the mixture and fold it in with a spatula until the dough holds together. Add the rest of the water 1 tablespoon at a time if the dough is too dry (better too much water than too little).

Divide the dough in half, form the two halves into disks, wrap them in plastic wrap, and refrigerate for at least 2 hours or up to 3 days before using.

To make the filling, follow the instructions for cooking the filling in the Steak and Kidney Pudding recipe.

To assemble the pie, preheat the oven to 425°F. Place a baking sheet on the lowest rack to catch any drips. Remove one disk of dough from the refrigerator and roll it out on a generously floured surface to a 12-inch circle. Fold the circle into quarters and unfold it in a 9-inch pie pan, easing it in gently.

Scrape the filling into the pastry-lined pan and smooth it to the edges. Roll out the second disk of dough to a 12-inch circle. Fold the dough in quarters and unfold it over the filling. Trim the overhang about ¾ inch over the rim of the pan. Fold the overhang under and crimp the edges together with a fork or your fingers. Brush the egg over the top of the pie and then cut four slits in the top for the vents. You can use dough scraps to create leaves or other shapes to decorate the pie. Attach the decorations with a bit of water to create a “glue.”

Carefully place the pie on the baking sheet and bake for 25 minutes, then reduce the heat to 350°F and bake until golden brown, another 30 minutes. If the edges start to burn, cover them with strips of aluminum foil. At the end of the baking time, remove the pie from the oven and let it set for 20 minutes before cutting it to give the filling a chance to firm up.

Serves 8

Shepherd's Pie

The day Harry is to spend time in detention with Professor Lockhart (helping him to answer his fan mail), Harry eats his shepherd's pie without much appetite, dreading his upcoming detention. If he could foretell the future, he'd have a lot more on his mind, because during his detention he will hear a terrifying, murderous voice in the walls that no one else can hear (see Harry Potter and the Chamber of Secrets, Chapter 7).

There's nothing like a mincing machine to grind up meat for you. Victorian housewives were delighted with the invention of the mincing machine because it helped them mince leftover roast lamb from Sunday to be used during the week in dishes such as shepherd's pie.

1½ pounds ground lamb or beef

2 tablespoons vegetable oil

1 medium onion, finely chopped

1 clove garlic, minced

1 tablespoon all-purpose flour

1 cup chicken stock

2 tablespoons tomato paste

1 carrot, peeled and chopped

½ teaspoon salt

Freshly ground black pepper

3 large Idaho potatoes, peeled and cut into quarters

½ stick (4 tablespoons) butter

½ cup half-and-half or whole milk

1½ teaspoons salt

Place a baking sheet on the lowest oven rack to catch drips. Preheat the oven to 350°F.

In a large skillet or wide saucepan, brown the meat, breaking up the clumps with a wooden spoon, until it is completely browned and crumbly. Drain the fat off the meat and transfer to a plate. Wipe out the skillet with a paper towel. Add the oil. Heat the oil and add the onions. Sauté the onions over medium heat until they turn golden brown. Add