home made pastry for shepards pie

Here is one which is pretty easy if you have a food processor. If not, you need to mix it by hand (which I actually think is fun). I know the recipe says to refridgerate for ages, but just put it in the fridge for however long you have. If there is extra pastry, you can always wrap it up and pop it in the freezer for next time.

Ingredients
1 2/3 cups (250g) plain flour
125g unsalted butter, chilled, finely chopped
1 egg, chilled
Method
Process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs.
Whisk egg and 1 tbs chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.
Turn pastry out on to a work surface and knead gently to bring together. Form into a disc for a round tart or into a log shape for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.