Traditional Lancashire Meat and Potato Pie Recipe

Lancashire Pie Traditions & Regional Variations

Meat and potato pie is a staple of Northern England’s culinary heritage—served in pubs, chippies, and family kitchens alike. But within Lancashire alone, you’ll find subtle but passionate variations from town to town.

• 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.

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

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!

• Choose beef, lamb, or mutton, chunked or minced. When it comes to meat and potato pie, recipes vary. There is no one-size-fits-all recipe for the meat and potato pie. For this classic dish, you can use beef, lamb, or even mutton for the meat, cut into chunks or minced—totally up to you. And don’t forget the comforting potatoes in hearty small chunks or mashed up as you prefer.
• 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. 

✅ Bonus Tips for Perfect Pastry

What You Need

Meat and Potato Pie Ingredients

• Pastry – Here we have used salted butter and lard for the pie crust, but you can also use shortcrust or suet-based pastry. You can also add a mixture of beef dripping and butter for a flavorful crust.
• Meat – Use stewing steak or bavette steak, cut into 2cm chunks.
• 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: Grated cheese, thyme, or a dash of cream for richness.

• Perfect For: Vegetarians and meat-free meals.

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.

• Great for a budget-friendly and filling twist.

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.

• Ideal for a cosy Sunday dinner or winter gathering.

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