For a hearty pie that's cheap and easy to make, try this recipe by BBC Countryfile's Young Farmer of the Year 2017 Vicky Furlong. Delicious warm, or cold.
Ingredients
100g lard or margarine
200g flour, plus a little for dusting
2-3 floury potatoes, depending on size, thinly sliced
2 rashers bacon, or some small pieces cut from a joint
1 egg, beaten
Method
Heat oven to 180C/160C fan/gas 4. Make the pastry by rubbing the lard or margarine into the flour and mixing to a dough with a little water – it’ll take 2-3 tsp. Roll out half the pastry and use it to line a 22cm flan or tart tin. Layer the potatoes, onion, bacon and seasoning into the pastry case, then pour over the egg (saving a little to glaze the top).
Roll out the remaining pastry, cover the pie and trim the edges. Brush with the remaining beaten egg. Bake for about 45 mins to 1 hr, until the pastry is golden brown and a knife can be easily inserted into the tender potatoes.