Let the pie rest for ten minutes after baking before cutting it open.
Many of the recipes we looked at called for mashed potatoes (!) We decided we would rather have sliced potatoes in our pie.
We served the pie with steamed broccoli
This was also the perfect opportunity to try our peach chutney. (The Sangiovese, a very good inexpensive Italian wine, went perfectly with the dinner.)
September 2009: We suddenly had the urge for steak and kidney pie. But instead of steak we used left-over smoked and barbecued pork loin and instead of kidneys, we used mushrooms - dried and fresh. Corn was still in season (just) so we had to add corn as well.
At the last minute, we threw in some peas too. Oh my, but this was one of the best steak and kidney pies I've ever had!
September 2011: We added slightly hot red peppers to the meat mixture. Green and yellow beans looked very festive.
We finished the last jar of last year's pear chutney with leftovers of this wonderful meat pie. We didn't have any more yellow beans so added some julienned yellow peppers instead. (Please take a look at THIS year's pear chutney.)