OK, the steak and kidney pie I made the other day took a bit longer - but not much. You coat the meat in seasoned flour, throw it in a dish with some onion, stock and tomato puree, then cover with pastry. Making the pastry is the toughest bit (and I'm afraid I cheated and used ready-made). The rest is cooking time. And of course the result is very much nicer than anything that ever came out of a tin.
There's no mystery to cooking. You take things that taste nice, mix them together, heat 'em for however long it takes. And that's it.
Everyone should learn to cook.