To Bake and Serve the Pie

Place the pie on a baking tin and put it in a hot oven (450°-M7) for 30 minutes, or until the crust has risen and set and is beginning to brown. Then reduce heat to 325°-M2 so that the meat may cook more slowly. As soon as the crust is dark enough, it should be covered with a double piece of paper or foil until the pie is cooked. Test the meat by running a skewer in through the hole in the top. As soon as the pie is done, remove it from the oven. Heat some good stock or gravy and pour it in the hole through a funnel or out of a small cream jug. Wipe the dish with a wet cloth before serving.