Escape to your kitchen this weekend and make this comfort food classic - it's well worth the effort
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For the best results, this is a two-day process and I tend to make a big batch of stew (double the amounts given here) so I have one batch in the freezer ready to make a pie when I need one. I’ve been generous with the filling as pie dishes differ but any leftover can be served as a stew or used to make a pie for one, and then frozen.