Roll out the paste, and cut a piece large enough for the cover.
Roll out the scraps, and from them cut a band an inch wide.
Wet the edge of the dish and place this round it.
Season the meat with pepper and salt, and lay the slices in the dish alternately with the potatoes.
Raise them in the middle of the dish in a dome-like shape, and pour in some gravy.
Wet the edges of the band of paste, and lay the cover over.
Trim round neatly, and make a hole in the middle of the crust.
Brush over with beaten egg, and decorate with paste leaves.
Bake in a quick oven for half an hour.