Leftover meat from a sirloin tip roast that was on sale. Between one meal (2 servings) as a roast, 1 meal of sandwiches with horseradish cream cheese spread, and 2 servings of pie, each serving cost about $3. each. The pie also contained mushrooms, peas, onions and salt pork, with Guiness and beef broth for liquid, seasoned with Worcestershire, ketchup, pepper and thyme.
It was my first foray into a lard-based pie crust and DH has stated that I need to do that from now on. My pie pastry has no firm recipe, but for each cup of flour I use 1/3 to 1/2 cup fat. (Less than 1/3 cup and it's too crumbly, and more than 1/2 cup, it melts down the side of the pan. This is so much wiggle room that I never measure and just eyeball it. "I've got about 2 cups flour and that's nowhere near 1 cup of fat, but more than 2/3 cup. I'm in the zone, moving on."
A '3 finger and one thumb' pinch of salt per cup, and just enough cold water to pull it together. The fat is cut in until most is fairly fine and some is in lumps the size of lentils with an occasional green pea-size lump - the lumps cause the flakiness. Mix it not too well with the water and let it sit for a while for the moisture to even out through osmosis while you work with the filling. It'll be fine.
I'll have the leftovers for a couple of breakfasts.
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