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lancashire meat and potato pie

Old-Fashioned Lancashire Meat and Potato Pie Recipe (Authentic Northern Style)

The definitive Lancashire meat and potato pie recipe—just like chippies and pubs serve. No fuss, no carrots (unlike Yorkshire pies!), with flaky suet crust tips.
5 from 3 votes
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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