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lancashire meat and potato pie

Meat and Potato Pie Lancashire Recipe

Meat and Potato Pie is a beloved dish in North England, particularly in Lancashire. It's a hearty and comforting meal that's perfect for colder days.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
for chilling 30 minutes
Total Time 2 hours 10 minutes
Course Dinner
Cuisine British, Lancashire, Northern England
Servings 6 people
Calories 683.4 kcal

Equipment

  • Rectangular Baking Dish (20 x 30 x 8cm) or 25 centimeters / 10 inches round dish

Ingredients
  

For the pastry:

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

For the filling:

  • 500 g (17.6 oz) stewing steak or bavette steak, cut into 2cm chunks
  • 500 g (17.6 oz) onions coarsely but neatly chopped
  • 1/2 cube beef stock optional; reduce the salt if you use it
  • 500 g (17.6 oz) potatoes up to up to 600g peeled and cut into smaller chunks (slightly smaller than the beef)

To serve:

  • Pickled red cabbage

Instructions
 

  • Cut the butter and lard into small chunks and mix with the flour. Freeze for 20 minutes.
  • Pulse the mixture in a food processor until it resembles small crumbs. Transfer to a bowl and mix in the ice-cold water gradually until it just starts coming together.
  • On a floured surface, lightly knead the dough until it comes together, ensuring the fat pieces remain visible.
  • Roll out the pastry into a rough rectangle, fold it into thirds like a business letter, then turn and repeat. Rest in the fridge for 30 minutes. Repeat the rolling/folding/turning/resting process at least once more.
  • For the filling, cook the beef and onions with salt, pepper, and stock cube in water until the meat is almost tender. Add potatoes and simmer until cooked. Transfer to a baking dish and let cool.
  • Preheat the oven to 190°C/fan oven 170°C/mark 5.
  • Roll out the pastry slightly larger than the dish, brush edges with milk, and place it over the dish, pressing edges down.
  • Brush with milk, crimp edges with a fork, create a lattice pattern on top, make vent holes, and bake for 45-50 minutes until golden brown.
  • Serve with pickled red cabbage and optionally, ketchup.

Notes

Recipe Notes:

  1. Potato Pie Tips - Homemade pies are superior to store-bought ones. Choose beef, lamb, or mutton, chunked or minced. Recipes vary; there's no one-size-fits-all. Pre-cook the filling or use raw with foil to prevent burning. Use chunky or mashed potatoes for comfort.
  2. Storing -
    • Leftovers: Lasts 3-4 days in the fridge; reheat in the oven or microwave.
    • Freezing: Cover in foil, freeze up to 3 months. Bake covered for 25 mins, then uncovered for 25-30 mins.
  3. Serve With - Serve with pickled red cabbage, tangy coleslaw, green salad, chutneys, relishes, mustard, mushy peas, or chips.
  4. Pastry: Use salted butter and lard, or shortcrust/suet-based pastry. Beef dripping and butter mix adds flavour.
  5. Meat: Beef, lamb, or mutton, chunked or minced.
  6. Veggies: Chopped.
  7. Stock: Beef or reduced-salt stock.
Keyword Lancashire Potato Pie, Meat and Potato Pie Lancashire