Beef and Vegetable Pie

I like making savory pies, especially when the weather turns cooler. The meat and vegetables all cook together and the pastry supplies the starch: it is a complete meal in one package. This is a real double-crust pie, where the filling is baked in the pastry. As you may have noticed, I’ve developed a passion for brisket, but beef shoulder would be a good choice here too. Of course you can make this pie using any meat, and you can vary the vegetables.