Sausage pie or...
4-5 new potatoes
1 large dessert apple (or two small ones)
6 rashers of bacon
8oz sausage meat (not too strongly flavoured)
1 rabbit, jointed and boned
Fresh parsley, finely chopped (large handful!)
Salt and pepper
Stock (made using rabbit carcass, a stick of celery, a small carrot, a bay leaf and peppercorns)
16oz shortcrust pastry (or cheat and buy a frozen 500g block)
Clean and rub the skin off the potatoes, then slice thinly. Clean, core and peel the apples, then slice thinly. Cut the bacon and the rabbit into small pieces.
In a large bowl combine the chopped bacon, the sausage meat, the chopped rabbit and the parsley, seasoning to taste.
Divide the pastry almost in half, putting aside the slightly smaller piece. Roll the pastry into a ball and then roll out flat with a rolling pin. Line a large pie dish with the pastry.
Place a layer of potatoes on top of the pastry in the pie dish, then a layer of apples. Spread the meat filling evenly over the layer of apples, then top with another layer of apples and another layer of potatoes.
Pour the stock over the filling until it's just below the edge of the pie case.
Roll out the second piece of pastry and place it over the pie, closing the edges with a fork before trimming. Make a hole in the centre of the pie crust and then decorate using the offcuts of pastry.
Bake the pie in an oven preheated to 200C (180C or so for fan force) for one hour.
Serve hot or cold.