History Corner: From Pottage to Meat and Potato Pie

Meat pies date back to medieval Britain, when thick pastry “coffyns” preserved game and meat. By the 1800s, steak pies became a staple in factories and taverns. Today, they’re a modern gastropub favourite—proof that Britain’s love for beef and dauphinoise potatoes, or its pastry-based cousins, is as strong as ever.

Why You’ll Like It

Unlike standard pies topped with shortcrust or puff pastry, this version replaces the crust with a dauphinoise-style potato topping. The result? A creamy, cheesy layer of potatoes that pairs perfectly with the hearty, slow-cooked steak filling underneath. The balance of soft, buttery slices and rich beef and mushroom gravy makes this an unforgettable dish.

This unique take on steak dauphinoise pie is a delicious example of British home cooking with a gourmet flair.

Tips for the Perfect Dauphinoise Potatoes and Steak Pie

• Always part-cook potatoes: Raw slices can blacken or undercook.
• Use a good Cheddar: Mature West Country cheese adds the perfect savoury crunch.
• Don’t overcrowd the pan when searing steak—it prevents browning.
• Let the filling rest before serving—it helps thicken the sauce.

What You’ll Need

For the Steak and Mushroom Filling

• 1 kg (2½ lb) British braising steak (e.g. chuck), cut into 2.5 cm cubes
• 2 tbsp sunflower oil
• 2 large onions, chopped
• 350 g (12 oz) dark-gilled mushrooms, sliced
• 2 heaped tbsp plain flour
• 600 ml (1 pint) beef stock
• 1 tbsp Worcestershire sauce
• Salt and black pepper

Optional: gravy browning for colour

For the Dauphinoise Potato Topping

• 1.1 kg (2½ lb) potatoes, peeled
• 50 g (2 oz) melted butter
• 50 g (2 oz) grated mature Cheddar cheese

Equipment

• Large frying pan
• Ovenproof dish (approx. 30 × 23 × 6 cm)
• Saucepan
• Sharp knife

Variations

• Swap beef for lamb or venison
• Add thyme and bay leaf for aromatic flavour
• Use Guinness instead of stock for a deeper ale-infused profile
• For a vegetarian twist: use chestnut mushrooms and lentils

Step-by-Step Instructions

1. Brown the Steak: Start by browning the beef in small batches. This builds flavour—just like they do in traditional British pub kitchens. Remove and set aside.
2. Cook the Onions and Mushrooms: In the same pan, fry the onions for 2 minutes. Lower the heat and cook for 10 minutes, or until the vegetables are soft. Stir in mushrooms and flour. Cook for a minute.
3. Add Liquids and Simmer: Stir in the stock, Worcestershire sauce, seasoning, and browning (if using). Return the steak to the pan, bring to a simmer, then cover and cook gently for 2 hours until tender. Or, for an authentic touch, bake at 160°C (Fan 140°C) for the same time—just as you’d do in an AGA oven.
4. Prep the Potatoes: Boil the peeled potatoes in salted water until just tender. Cool slightly, slice thickly, and toss in melted butter.
5. Assemble the Pie: Preheat oven to 200°C (Fan 180°C). Spoon the meat mixture into your baking dish. Layer the potatoes on top, seasoning each layer lightly. Sprinkle with cheese.
6. Bake to Perfection: Bake for 30 minutes until the cheese is bubbling and golden, and the filling is piping hot.

Make Ahead and Freeze Instructions

• Prepare ahead: Cook the steak filling up to 2 days in advance and store chilled.
• To freeze: Freeze the cooked beef for up to 3 months. Thaw overnight, then top with potatoes and bake.

Serving Suggestions: A Proper British Touch

Pair your steak and dauphinoise pie with:

• Buttery mashed peas
• Minted green beans
• A dollop of piccalilli for sharpness
• And of course, a pint of bitter ale, just as Lancashire mill workers might have enjoyed

More Meat Pie Recipes

• Authentic British Steak and Ale Pie
• Scottish Steak And Sausage Pie 
• Old-Fashioned Lancashire Meat and Potato Pie

Health Info

• Calories: 572.8
• Sugar: 5.2
• Sodium: 521.6
• Fat: 26.2
• Carbohydrates: 39.9
• Fiber: 4.1
• Protein: 44.4

Why You’ll Like It

• A hearty Scottish Borders classic, perfect for cold nights.
• Uses simple, affordable ingredients.
• Serve as a main or side dish (great with roast meat or sausages!).
• Easily adaptable for vegan diets (swap butter for oil, skip cheese).

Tips For the Best Rumbledethumps

1. Use floury potatoes (Maris Piper or King Edward) for fluffier mash.

2. Squeeze excess water from boiled cabbage to prevent sogginess.

3. Caramelise onions slowly for extra sweetness.

4. Top with breadcrumbs for added crunch (optional).

What You Need

Rumbledethumps Ingredients & Substitutions

• Potatoes (450g / 1 lb) = Floury potatoes like Maris Piper or King Edward (mash well).  Substitute with sweet potatoes or leftover mashed potatoes and reduce added liquid in the recipe by 2 tbsp.
• Cabbage (450g / 1 lb) = Savoy or green cabbage (shredded, boiled until tender). Substitute with –shredded and sautéd Brussels sprouts. You can also try with finely chopped kale, but the dish will lose its British appeal.
• Onion (1 large) = Brown or yellow onion (finely chopped, caramelised in butter). Substitute with spring onions or 2 medium leeks, soaked in water and sliced.
• Butter (50g / 2oz) = Salted butter (for frying onions and richness). Substitute with olive oil or bacon drippings (not vegetarian)
• Seasoning (½ tsp each salt & pepper) = Sea salt & black pepper (season mashed potatoes well).

• Cheddar Cheese (50g / 2 oz, grated) = Scottish cheddar (sharp flavour, melts evenly).. Substitute with Gruyère or 2 tbsp Nutritional yeast for Dairy-free “cheesy” flavour.

Variations

• Vegan: Use oil + omit cheese (or add smoked paprika for depth).

• Gluten-Free: Naturally GF—just check cheese labels.

• Lower-Carb: Replace half the potatoes with mashed cauliflower.

How to Make Rumbledethumps (Step-by-Step)

1. Prep

   • Preheat oven to 200°C (180°C fan).

   • Boil potatoes until tender, then mash.

   • Shred and boil cabbage for 5 mins; drain well.

2. Cook Onions

   • Fry chopped onion in butter until golden (5-7 mins).

3. Combine

   • Mix mashed potatoes, cabbage, onions, salt, and pepper.

4. Bake

   • Transfer to a greased baking dish, top with cheese, and bake for 20-25 mins until golden.

Saving Rumbledethumps for Later

Storage

• Fridge – Keeps for 3 days; cover tightly.
• Freezer – Freeze unbaked for up to 3 months (thaw before baking).

Reheating

Reheat in the microwave or bake at 180°C until warmed through.

Serving Suggestions

If you’re having this as a side dish, it’s a good idea to pair it with a source of protein to make it more filling. Think eggs, baked beans, haggis, or even roast turkey or chicken—it all works beautifully alongside.

I love a generous dollop of ketchup on just about everything—cottage pie, pan haggerty, chips, and yes, even this Scottish cabbage and potato bake. But if you’re after something more traditional, try HP sauce, a tangy chutney, or a spoonful of mustard for a flavourful kick.

More Scottish Recipes to Try:

• Cullen Skink Soup
• Creamy Whisky Custard Recipe
• Cranachan Dessert

Health Info

• Calories: 245.9
• Sugar: 5.1
• Sodium: 396.5
• Fat: 14.5
• Carbohydrates: 24.8
• Fiber: 4.8
• Protein: 6.4

Vegetarian – Naturally meat-free!

Why You’ll Like It

This is why you should love this pie:

• It’s a true British classic, bringing the comforting flavours of home-cooked pub food.
• Features tender, melt-in-your-mouth steak, cooked to perfection with vegetables and ale.
• Wrapped in a flaky, buttery crust, offering a satisfying texture and taste.
• Hearty and filling.
• Pairs wonderfully with authentic British chips and peas!

Tips for The Perfect Pie

• For a richer flavour, double the Worcestershire sauce and the herbs (thyme and rosemary) for a stronger taste.
• For the ale, a rich and flavorful choice like Dragon’s Milk by New Holland Brewing Co will complement the beef beautifully, adding depth to the filling.

• Add a cheeky grating of Cheddar before topping it with the pastry.

• If you’re a mustard fan, try adding a touch of mustard along with the grated cheese before topping the pie with pastry. As the pie bakes, the mustard and cheese melt under the crumbly pastry, creating a bold and irresistible flavour twist.

What You Need

Ingredients for the Pastry

• Flour – 300 g plain flour, plus extra for dusting
  Substitution: Use all-purpose flour or whole wheat flour for a nuttier flavor.
• Suet – 100 g shredded suet
  Substitution: Replace with vegetable shortening or grated chilled butter for a vegetarian option.
• Butter – 100 g unsalted butter (cold)
  Substitution: Use salted butter (reduce additional salt) or margarine.
• Water – 125 ml ice-cold water
  Substitution: Chilled milk for a richer dough.

Ingredients for the Filling

• Oil – 2 tablespoons vegetable oil. Use olive oil or sunflower oil.
• Beef – 1 kg beef skirt, chuck roast, or shoulder, cut into 1 ½-inch/1 ¾ cm cubes. Use brisket, stewing beef, or lamb for a twist.
• Mushrooms – 300 g button or chestnut mushrooms, cleaned and sliced. Replace with portobello mushrooms or omit for a simpler filling.
• Onion – 1 medium onion, chopped (approximately 2 cups). Alternatively, you can use shallots or leeks for a milder flavour.
• Carrots – 2 medium carrots, peeled and roughly chopped into bite-size chunks (approximately 1 cup / 133 g)
  Substitution: Swap with parsnips or sweet potatoes for a different taste.
• Tomato Purée – 2 tablespoons tomato purée
  Substitution: Use ketchup or tomato paste.
• Worcestershire Sauce – 2 tablespoons Worcestershire sauce
  Substitution: Use soy sauce for a vegetarian alternative or HP sauce for a deeper flavour.
• Flour – 3 heaped tablespoons plain flour. Subs with cornstarch or potato starch as a thickener.
• Ale – 300 ml dark English ale (e.g., Dragon’s Milk by New Holland Brewing Co). Use stout, or non-alcoholic beer.
• Thyme – ½ teaspoon fresh thyme, finely chopped
  Substitution: Use dried thyme (reduce to ¼ teaspoon) or oregano.
• Rosemary – ½ teaspoon fresh rosemary, finely chopped
  Substitution: Use dried rosemary (reduce to ¼ teaspoon) or sage.
• Salt – 1 teaspoon salt. Adjust to taste or use garlic salt for a flavour boost.
• Black Pepper – ¼ teaspoon ground black pepper. Use white pepper or chilli flakes for a hint of heat.
• Egg – 1 large egg, beaten. Use milk or cream as an egg-wash alternative.

Saving the Pie For Later

• Refrigerate:  Once cooled, store leftover pie in an airtight container or tightly cover the pie dish with cling film or foil. It will stay fresh in the refrigerator for up to 3 days.

• Freeze: For longer storage, wrap individual slices or the entire pie in aluminium foil and place in a freezer-safe container or bag. Freeze for up to 3 months.

• Reheating from frozen: Let the pie thaw in the refrigerator overnight, then reheat in a preheated oven at 180°C/350°F for about 20–25 minutes or until heated through.

Serving the Best Steak Pie

Here’s how I like it: 

• For a Scottish meal, pair it with Cullen Skink Soup as a starter!
• Serve with British chips or mushy peas!
• Add a dollop of mustard or a splash of HP sauce, ketchup or gravy if you like sauce with every bite.
• Save leftover filling and turn it into shepherd’s pie by topping it with mashed potatoes and baking until golden.

Health Info

• Calories: 919.4
• Sugar: 6.3
• Sodium: 862.4
• Fat: 56.6
• Carbohydrates: 53.7
• Fiber: 4.3
• Protein: 44.7

Why You’ll Like It

• A Taste of British Tradition: This recipe brings together the best of British holiday flavours, with classic ingredients like Cumberland sausage, fresh sage, and pancetta. The sweet apple stuffing and salty pancetta wrapping create a perfect balance of flavours.

• Balanced Flavors: The combination of sweet apple stuffing and the savoury saltiness of pancetta and sausage results in a dish that’s both comforting and crowd-pleasing.

• Moist, Flavorful Turkey: Follow these simple steps for a roast turkey that’s moist and tender. Turkey doesn’t have to be dry—it’s juicy and flavorful here, thanks to the pancetta wrap and slow roasting with aromatic vegetables.

• Delicious Leftovers: If you’re like me, the best part is the leftovers! Turkey sandwiches with leftover stuffing, cranberry sauce, and roasted vegetables make for a hearty and delicious treat the day after your feast.

For The Perfect Roast Turkey

FOR THE TURKEY

• Bring Ingredients Out: Let the turkey, stuffing, and butter come to room temperature before cooking. This helps the bird cook evenly, giving you juicy meat without drying out the edges.

• Season Generously Without overstuffing: Don’t skimp on salt and pepper when seasoning the turkey, both inside and out. Bear in mind to pack the stuffing loosely into the turkey cavity for better air circulation.

• Secure the Pancetta: Lay the Pancetta slices over the buttered turkey, slightly overlapping each slice, and gently press them down so they adhere. A few toothpicks or kitchen twine can help hold the pancetta in place.

• Baste with Broth: During the final roasting step, you can baste the turkey with a bit of broth. Just do this once or twice to avoid opening the oven too often.

• Let It Rest: After roasting, cover the turkey with foil and let it rest for at least an hour (or even two if you can) for allow the juices to redistribute throughout the meat.

• Crisp the Pancetta: After removing the slices in the last 30 minutes of roasting, lay them separately on a small baking sheet to crisp them up beautifully and serve seperately

FOR THE STUFFING

Make Ahead Stuffing: If you’re planning to make the stuffing in advance —just make sure you’re using fresh sausage that hasn’t been previously frozen. After combining all the stuffing ingredients, shape it into balls or pack it into a loaf tin, then wrap it tightly with plastic wrap and foil, and freeze for up to a month.

What You Need

FOR THE TURKEY:

• Turkey – Use a 6 kg (13.2 lbs) Bronze turkey. This is the centrepiece of your dish. A higher welfare bird will yield better flavour and texture. Consider using a smaller chicken or a duck if serving fewer people.

• Pancetta slices – Use 250 g (8¾ oz) pancetta slices to add a crispy, salty layer to the turkey. Alternatively, substitute with regular or streaky bacon. This pancetta or bacon can be served as a side making a perfect pairing with green beans.

• Aromatics –

  • 1 onion, 1 leek and a halved carrot to add depth, sweetness and body to the roasting pan juices. Perfect for the gravy. 

  • ½ bulb of garlic:
  • 2 celery sticks, halved.
• Herbs & Spices – Use 10 g (⅓ oz) thyme, salt and pepper which are essential for seasoning. I like omitting the Bay leave but keeping it in the ingredients as it’s one of the most traditional ingredients. 
• Liquids – 

  • 1 litre (2⅛ pints) water: It’s for the broth and the base for your gravy.

  • 170 g (6 oz) soft butter: Helps keep the turkey moist.

FOR THE STUFFING:

• Onions:  Use 2 sliced onions sliced, essential for this stuffing.

• Butter: Use a knob of butter (25g) to sauté the onions and apple. Use olive oil instead of butter for a slightly healthier option.

• 1 small Bramley apple, peeled, cored, and diced add a tart, fruity note to the turkey. You can subs Bramley apples with dried cranberries, apricots, or a mix.

• 800 g (1.76 lbs) Cumberland sausages, skins removed to ensure a seasoned base for the stuffing. However, you can opt for whichever British sausage you like adjusting the seasoning accordingly. If you plan to freeze the stuffing, then make sure that you buy fresh (non-frozen) sausage

• Handful of sage leaves, chopped, plus extra for topping.  You can also experiment with rosemary, parsley, or thyme if you prefer it over sage.

• Breadcrumbs – Use 140 g white breadcrumbs essential to add texture to the stuffing. You can also try a mix of white and wholemeal breadcrumbs but avoid seasoned breadcrumbs.

Saving the Roast Turkey For Later

FOR THE TURKEY

• Leftovers: Store leftover turkey slices in an airtight container and keep them in the fridge for up to 3 days.
• Freezing: For longer storage, freeze leftover turkey in portions. Wrap in plastic wrap and place them in freezer-safe bags to keep them fresh for up to 3 months. 
• Reheating: The easiest way to reheat is in the oven at 170°C (340°F) to retain moisture. Place turkey slices in a baking dish, add a splash of broth or water, cover with foil, and warm for 20-30 minutes, depending on portion size. However, you can use turkey leftovers in noodle soup, pasta and cold sandwiches. 

FOR THE STUFFING:

• Stuffing can be stored separately and reheated in the oven. Just cover it with foil and bake at 180°C (350°F) for about 15 minutes or until heated through.

Serving A Roast Turkey

• Classic English sides are the best pairing with roast turkey. Accompany with roasted root vegetables like parsnips, carrots, and Brussels sprouts. A side of buttery mashed potatoes, cranberry sauce, pigs in blankets and Yorkshire puddings gives an extra holiday touch!
• Gravy & Sauces: Serve with a rich homemade gravy made from pan drippings and traditional bread sauce.
• Garnishes: Sprinkle fresh sage or thyme over the turkey for a pop of colour and a hint of herbaceous aroma. To add a touch of sweetness and elegance, place a few roasted apple wedges around the turkey, complementing the flavours of the stuffing. For a finishing touch on the plate, a drizzle of cranberry sauce around the edges adds a festive flair and vibrant colour, making the dish feel extra special
  
   

Health Info

• Calories: 1614.3kcal
• Sugar: 8.8g
• Sodium: 1962.9mg
• Fat: 88.9g
• Carbohydrates: 35.3g
• Fiber: 3.7g
• Protein: 156.5g

Why You’ll Like It

• Perfect for entertaining or for a special family meal.
• The texture – the slow-cooked ham, mixed with fresh herbs, sweet apricots, and a light gelatinous stock, results in a flavorful, rustic terrine with a beautiful texture.
• Savoury flavours – the savoury flavours of the ham are balanced by the sweetness of dried apricots and freshness from herbs.
• Best of all, it’s a make-ahead dish! This makes it convenient for gatherings like Christmas lunch.

For The Perfect Ham Hock Terrine

• Cook Low and Slow: Ensure the ham hock simmers gently for a full 3 hours. This slow cooking ensures the meat is tender and the flavours are fully infused.
• Handle Gelatine Carefully: Soak the gelatine leaves in cold water until softened, but don’t over-soak them. Add them to warm stock, not boiling, to avoid breaking down the gelatine.
• Mixing Matters: Be sure to mix the ingredients evenly but gently. You want the apricots, shallots, and herbs to be distributed without shredding the meat.
• Use Cling Film for a Smooth Shape: When rolling the terrine, make sure to wrap it tightly in cling film. This will help it set in a nice cylindrical shape and slice neatly.

What You Need

• Ham Hock (approx. 1.6kg) – The star ingredient, giving the terrine its rich, salty flavour. You can substitute with pork shoulder if needed, but ham hock provides the most authentic texture.
• Onion, Carrots, Celery – These vegetables form the base of the cooking stock, adding depth of flavour to the ham. 
• Black Peppercorns, Bay Leaves, Thyme – These aromatic spices and herbs add depth to the stock. Their strength can vary based on origin, so if you prefer a milder flavour, you can simmer the bay leaves and thyme for just 30 minutes or omit them entirely. Adjust according to your taste and preference.
• Gelatine Leaves – Essential for setting the terrine and binding the ingredients, giving it a firm yet delicate texture. It helps create that signature smooth consistency.
• Banana Shallot – Adds a delicate sweetness and slight crunch to the mix. You can use regular shallots or a small red onion as a substitute.
• Dried Apricots (60g) – Dried apricots add sweetness to balance the savoury ham. Other dried fruits like figs or cranberries can also work.
• Chives, Parsley (bunches) – Fresh herbs to enhance the flavour and add brightness.
• Apple Cider Vinegar (2 tsp) – A touch of acidity to balance the richness of the ham and stock.
• Salt & Pepper – To season the terrine to taste.

Saving the Ham Hock Terrine For Later

• Make ahead and Refrigerate: Wrap the terrine tightly in cling film and store it in the fridge for up to 5 days. Slice as needed, ensuring you keep the remaining terrine well-wrapped to prevent it from drying out.
• Freezing: The terrine can be frozen for up to 3 months. Wrap it tightly in cling film and foil. Thaw in the fridge overnight before serving.

Serving The Ham Hock Terrine

I love serving this ham hock terrine at family gatherings, especially when the occasion calls for something a little special but not overly complicated. There’s a nostalgic charm to making this terrine—it takes me back to when I first tried it as a kid at a friend’s dinner party, where I was instantly drawn to its rustic, comforting appeal.

I usually prepare it a day in advance, letting it set in the fridge overnight, so it’s ready to serve when guests arrive. As a starter, I slice it thinly and pair it with crusty bread, pickles, and mustard—the tanginess perfectly balances the richness of the terrine. It’s ideal for casual dinners or even holiday meals, where the slow-cooked ham and fragrant herbs bring a sense of comfort and indulgence to the table.

Leftovers make an excellent light lunch. I love plating it with a simple salad of mixed greens and a sharp vinaigrette, or serving it platter-style alongside cheeses, olives, and chutneys on a charcuterie board. It always disappears quickly, and no matter how often I make it, this terrine never fails to impress!

Health Info

• Calories: 472.2
• Sugar: 4.4
• Sodium: 348.5
• Fat: 39.7
• Carbohydrates: 9.7
• Fiber: 3
• Protein: 38.3

Why You’ll Like It

• Award-worthy flavour— Smoky haddock + creamy broth = a 5-star reader favourite.
• The pesto garlic bread that comes with this recipe takes 10 minutes, but tastes gourmet
• Reviving Scottish memories for those who live far from the Scottish coasts.
• Meal-prep friendly— tastes even better the next day!
• This recipe is a keeper. 

Craving more Scottish soups? Try our Partan Bree—another award-worthy seafood chowder!

• Prepare the best fish stock in only 20 minutes using the smoked haddock. First skin and flake the haddock to remove unwanted bones. Cover with enough boiling water to cover it together with some chopped onion and bring to a boil.  Simmer for about 10-15 minutes! Set the haddock aside and strain the stock through a fine sieve to remove any fish bones. 
• Adjust the thickness of the soup by adding or reducing the amount of flour. You can completely omit the flour and make the soup thicker by mashing up the potatoes.

• Fish – Use undyed smoked haddock, skinned and cut into bite-sized pieces. Subs the haddock with other smoked fish like cod or trout.
• Leek and Carrots – Optionally use chopped carrots and thinly sliced leeks. Otherwise, omit the leeks and carrots as in a more traditional Scottish Cullen Skink recipe. 
• Potatoes – Cube old potatoes.  Due to their firmer texture old potatoes hold their shape well during cooking.  Swap the potatoes with sweet potatoes or cauliflower for a unique twist.
• Milk – You can use low-fat milk instead of whole milk and reduce the amount of butter for a low-fat soup.
• Spices, Herbs and Flavourings – Use stock, fresh dill, salt, and pepper. 
• Butter – You can substitute with vegetable oil.
• Flour – You can use cornstarch or any other gluten-free alternatives.
• Bread – Bake 2 baguettes or buy already baked baguettes, Then make pesto garlic bread using butter, garlic clove, Parmesan cheese, green pesto and chopped parsley.

Health Info

• Calories: 614.6
• Sugar: 7.8
• Sodium: 1596.7
• Fat: 23.4
• Carbohydrates: 61.6
• Fiber: 3.1
• Protein: 39.3

How Lancashire’s Mills Shaped This Pie

This pie’s roots trace back to Lancashire’s 19th-century textile mills, where workers needed cheap, filling meals. Unlike posh steak pies, it used minced or beef scraps (no luxury cuts), floury potatoes (which thrived in the damp climate), and a sturdy suet crust—a thrifty alternative to butter.

Fun Fact: The lack of spices (even pepper was a luxury!) reflects its working-class origins.

To spot an authentic Lancashire pie, look for:

• No carrots (Yorkshire’s addition—seen as ‘fancy’!).

• Thick gravy (could be sliced and carried without leaking).

• Suet over butter (cheaper and longer-lasting for poor families).

Debates still rage over Wigan’s ‘pie barm’ (a pie in a bread roll) and Preston’s Butter Pie (the meatless Friday version). But one thing’s clear: This is Lancashire on a plate. But within Lancashire alone, you’ll find subtle but passionate variations from town to town.

“Ask five people from Lancashire what goes in a meat and potato pie and you’ll get five answers—all delicious.”

Butter Pie (Catholic Pie)

Originating around Preston, this Friday favourite swaps meat for extra buttery onions and potatoes—ideal for meat-free days. It’s rich, satisfying, and completely vegetarian.

Chorley Pie:

A cousin of the meat and potato pie, Chorley’s version often includes minced beef, sometimes with carrots, and a thicker lid of suet pastry.

Pie Barm:

Head to Wigan and you’ll find the infamous “pie barm”—that’s right, your meat and potato pie served inside a buttered bread roll. Carbs on carbs, and we’re not mad about it.

Pub Pie vs. Chip Shop Pie:

Pub versions lean more toward puff pastry lids and slow-cooked fillings. Chip shop versions are usually more compact, with firmer pastry, and designed for eating with one hand—usually alongside mushy peas and chips.

Why You’ll Like It!

• You’ll love it for its absolute deliciousness, ideal for comforting up on a cold winter night.
• Think of it as a steak pot pie—a mouthwatering twist on a classic chicken pot pie.
• Highly recommended for its crowd-pleasing flavour that never disappoints. It’s also easy to make ahead!
• You might find there’s too much filling for one pie, but leftover filling makes for a delightful stew the next day!
• Prefer a boozier twist? Try our Steak and Ale Pie next —or explore our full Ultimate British Pie Roundup for more classics!

For the Perfect Lancashire Meat and Potato Pie

In Lancashire and the rest of Northern England, there are various attractions that you need to visit to discover. One thing that I’m sure about is that the store-bought ones don’t hold a candle to homemade pies. If you’re grabbing them from a chip shop, you can give a try to the pie barm and enjoy it with chips and mushy peas—a real treat!

• Source Ingredients like a local! Jump into more detail in our “What You Need” section.
• Cook filling ahead or raw—both work. The recipe asks for the filling to be pre-cooked before baking. But if you’re in a hurry, you can also toss it in raw and cover the top with aluminium foil to give the time for filling time to cook without burning the pie crust.
• Potatoes add comfort, chunky or mashed.
• Homemade pie and pastry beat store-bought.
• Pie crust – The ingredients for the pie crust make only the top lid. If you want a double-crust pie, then double the ingredients.
• Individual pies – With this recipe, you can also make individual pies using rounded tins without altering the ingredients. 

Tips for Perfect Pastry for the Lancashire Pie

What You Need

Meat and Potato Pie Ingredients

Pro Tip: Source Like a Local

• Pastry – Here we have used salted butter and lard for the pie crust, but you can also use shortcrust or suet-based pastry. 
• Suet. Try the suet fresh from Old Hall Farm or use beef drippings like some chip shops in Preston!
• Beef.  For this classic dish, ask for grass-fed beef chuck (stewing steak or bavette steak) from W&M Butchers in Bury, cut into 2cm chunks. However, there is no one-size-fits-all recipe— use lamb, or even mutton, cut into chunks or minced—totally up to you
• Potatoes. And don’t forget the comforting potatoes from Smith’s Farm in Preston that grow the Maris Pipers chip shops use. Cut into hearty small chunks or mashed up as you prefer. 
• Veggies – Use chopped onions and small chunks of potatoes. I use equal amounts of beef, diced potatoes, and sliced onions for a balanced filling, but you’re free to add up to 100g more potatoes as suggested in the ingredients.
• Stock – Use beef stock or reduced-salt stock.

Variations

• Pie Barm (Wigan Kebab): Straight out of Wigan, this variation takes a full meat and potato pie (or a hearty slice) and sandwiches it inside a buttered barm cake. It’s the ultimate portable pie experience—hearty, cheeky, and unapologetically Northern.
• Vegetarian Lancashire Butter Pie (Catholic Pie): This meat-free version hails from Preston and was traditionally eaten on Fridays when Catholics avoided meat. Instead of beef, it uses thinly sliced potatoes and onions, gently cooked in butter and seasoning. Optional add-ons include grated cheese, thyme, or a dash of cream for richness.
• Cheese & Onion Pie: A cousin to the butter pie, this variation swaps the meat for grated Lancashire cheese and finely chopped onions. Combine strong cheddar or Lancashire cheese with sautéed onions and mashed or sliced potatoes. Bind it with a little cream or white sauce for a gooey finish.
• Steak and Ale Pie: For a richer, pub-style variation, replace the stock with dark ale or stout for a boozy, caramelised depth. Add a splash of Worcestershire sauce or mustard for extra zing. Let it slow-cook for tenderness, then use the same pastry method.

How to Make a Traditional Lancashire Meat and Potato Pie

Step-by-Step Instructions for Perfect Results Every Time

Step 1: Make the Pastry

Ingredients for Pastry:

• 100g (3.5 oz) salted butter
• 100g (3.5 oz) lard
• 320g (11.3 oz) self-raising flour (plus extra for dusting)
• 120ml (4.2 fl oz) ice-cold water
• 3 tbsp milk (for brushing)

Instructions:

1. Cut the butter and lard into cubes. Mix with flour and freeze for 20 minutes.
2. Pulse mixture in a food processor until it resembles breadcrumbs.
3. Gradually add ice-cold water until dough comes together.
4. Knead lightly on a floured surface. Do not overwork.
5. Roll into a rectangle, fold in thirds, turn, and repeat. Chill for 30 minutes.
6. Repeat the rolling and chilling process once more for flakiness.

Step 2: Prepare the Filling

Ingredients for Filling:

• 500g (17.6 oz) stewing or bavette steak, cut into 2cm chunks
• 500g (17.6 oz) onions, chopped
• 500g–600g (17.6–21 oz) potatoes, peeled and diced
• 1/2 beef stock cube (optional, use reduced salt)
• Salt and black pepper to taste

Instructions:

1. In a pot, combine beef, onions, seasonings, and cover with water. Simmer until the meat is nearly tender.
2. Add potatoes. Simmer until just cooked through.
3. Drain any excess liquid and cool completely before assembling.

Step 3: Assemble the Pie

1. Preheat oven to 190°C / 170°C fan / Gas Mark 5.
2. Roll the pastry slightly larger than your baking dish.
3. Fill the dish with cooled filling, leaving some space at the top.
4. Brush dish edges with milk, place pastry over, and crimp with a fork.
5. Create a lattice pattern and cut 2–3 steam vents.
6. Brush with milk and bake for 45–50 minutes until golden brown.

Save the Lancashire Meat and Potato Pie for Later

• Fridge: Store leftovers in an airtight container for 3–4 days.
• Leftovers: Last 3-4 days in fridge; reheat in oven or microwave.
• Freezer: Freeze whole or sliced pie for up to 3 months. Use foil + freezer-safe container.
• Reheating: From frozen, bake covered for 25 minutes, then uncovered for 25–30 minutes at 180°C.

Goes Well With

• Additionally, try serving pickled red cabbage with a side of tangy coleslaw or a fresh green salad.
• Some like some ketchup, but I suggest experimenting with chutneys, relishes, or mustard, which add extra layers of flavour.
• British chip shops love to serve it with mushy peas and chips. You can try this at home too! 

More British Pie Recipes

• British Steak and Ale Pie
• Scottish Macaroni Cheese Pie
• Scottish Steak And Sausage Pie

Health Info

• Calories: 683.4
• Sugar: 4.3
• Sodium: 938.4
• Fat: 38
• Carbohydrates: 58.8
• Fiber: 4.1
• Protein: 25.7

Why You’ll Like It

• Made with crabs and anchovies.
• Another Scottish delicacy.
• Easy to make.

For the Perfect Partan Bree

• Ensure to blend the rice mixture until smooth to achieve a creamy consistency.
• Gradually incorporate the cream to prevent curdling.
• Adjust the amount of tabasco and cayenne pepper according to personal spice preference.
• Garnish with freshly chopped parsley just before serving for a burst of freshness.

What You Need

• Seafood – Use freshly cooked crab meat
• Anchovy puree – Subs anchovy puree with Worcestershire sauce.
• Rice – Swap wholegrain rice with white rice or barley for a different texture.
• Herbs & Spices – Use Tabasco sauce, cayenne pepper,  freshly ground pepper and chopped parsley.  Experiment with different herbs like dill or chives for a slightly different flavour. 
• Stock – Use fish stock or subs with chicken stock.
• Dairy – Semi-skimmed milk, whole milk or single cream work well. For dairy-free use soya milk. 

Save Partan Bree For Later

• Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, stirring occasionally to prevent sticking.
• Make ahead: Partan Bree can be prepared ahead of time up to the point of adding cream. Simply cool and refrigerate the soup, then reheat and add cream just before serving.

Goes Well With

Health Info

• Calories: 233.7
• Sugar: 6.5
• Sodium: 651.8
• Fat: 10.3
• Carbohydrates: 16.7
• Fiber: 0.7
• Protein: 18

Why You’ll Like It

• Cumberland pork bangers in a rich sauce
• Crispy potatoes
• Not just a hearty casserole but a mood uplifter!

Next Day Idea: Leftovers make incredible sausage rolls—just wrap spoonfuls in puff pastry and bake until golden.

Tips for the Perfect Sausage Casserole

1. Use a one-litre casserole dish
2. Cook the sliced onions, carrots, and celery until softened, without browning too much. If not sliced thin enough, they may take more than 5 minutes to cook.
3. When baking the potatoes, cover them with foil initially to prevent burning. Cooking times may vary by oven, so monitor the first time closely. Once the potatoes are nearly cooked, remove the foil and bake for an additional 25 minutes to brown them.

What You Need

1. Sausages – Use 6-8 Cumberland sausages, but any British pork and herb sausages work well.

2. Aromatics – Use onions, garlic, carrots, and celery stalks, slicing them thinly. You can omit the garlic and celery stalks, but not the onions or carrots.

3. Veggies –

   • Tomatoes – Use a tin of chopped tomatoes or tomato puree. Try to use a brand of good quality tomatoes as it makes all the difference.

   • Potatoes – Large potatoes will cover the casserole nicely. Cut them thin so that they bake nicely and get crispy.

4. Broth – Use beef or vegetable broth if possible, homemade. If you’re not using beef broth, you might also want to skip the vegetable broth as the aromatics in this recipe will already enrich the tomato-rich gravy.

5. Worcestershire Sauce – Substitute with a little soy sauce, vinegar, or both.

6. Tomato Paste – Adding tomato paste makes the sauce more robust and gives it more colour, but it can be omitted.

7. Herbs and Spices – Use dried thyme and fresh chopped parsley as a garnish. Basic salt and pepper will suffice to adjust the taste.

8. Cayenne Pepper – Use cayenne or red pepper flakes if you want an extra kick of spice, but don’t overdo it, as it can interfere with the sausage flavour.

Variations

Switch It Up:

• Lighter version: Use turkey sausages and reduce potatoes by half
• Extra veg: Add mushrooms, leeks, or swede with the onions
• Herbs: Swap thyme for rosemary and add a bay leaf

Make Ahead & Storage

Make Ahead Options:

• Fully assemble (without potato topping): Prepare the sausage and sauce mixture, transfer to your casserole dish, cover, and refrigerate for up to 2 days. When ready to bake, add the sliced potatoes and follow baking instructions—add 10-15 minutes since starting from cold. Pro Tip: Slightly undercook the potatoes initially—they’ll finish perfectly when you reheat.

• Freezer-friendly (without potatoes): Assemble the sausage and sauce, cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge, add fresh potato slices, and bake as directed.

Storing Leftovers:

• Refrigerate: Keep in an airtight container for 3-4 days. The flavours get even better!

• Reheat: Cover with foil and warm in a 180°C (350°F) oven for 15-20 minutes until bubbling. Microwave works in a pinch, but the potatoes won’t stay crispy.

• Freeze leftovers: Portion into individual containers and freeze for up to 3 months. Reheat from frozen in the oven at 160°C (320°F) for 30-40 minutes.

Goes Well With

Apple Chilli Chutney

No-sugar old fashioned recipe, perfect with meats or cheese.

Apple Chilli Raisin Chutney

Steamed Vegetables: Broccoli, carrots, or green beans add freshness.

Steamed Rice: Perfect for soaking up that rich gravy.

Coleslaw: Creamy, refreshing contrast to the hearty casserole.

And For Pudding

Sticky Toffee Pudding

The classic British finish.

Sticky Toffee Pudding With Dates

Pear & Blackberry Crumble

Warm, comforting, and uses storecupboard ingredients.

Pear & Blackberry Crumble Recipe

Scottish Whisky Custard

Light enough after a rich main.

Scottish Custard Recipe

Tipsy Laird (Raspberry Drambuie Trifle)

A Scottish showstopper for guests.

Tipsy Laird Recipe

More Hearty Sausage & Potato Dishes:

• Scottish Steak and Sausage Pie
• Corned Beef Hash Brown With Gravy
• Lancashire Meat and Potato Pie
• Bubble & Squeak (for leftover potatoes!)

Health Info

• Calories: 311.6
• Sugar: 4.8
• Sodium: 668.3
• Fat: 16.1
• Carbohydrates: 32.5
• Fiber: 4.3
• Protein: 10.7