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Original poster

Any Lancs / East Lancs MN'ers? Looking for a "potato pie" recipe

84 replies

dayone · 05/12/2023 09:44

Morning all. When I was growing up, standard grub at 21st birthdays, anniversary parties etc was a "potato pie" supper. A large vat of a potato and meat stew, a square of pasty popped on top and served with picked onions, red cabbage and beetroot.
Does anyone have a recipe for this type of Lancs potato pie? Scouse is similar I guess.
I've found one online from the Lancashire Evening Telegraph but I'd Iove to look at others for inspiration. Ta!

OP posts:

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mateysmum · 06/12/2023 09:05

I'm so glad there are still some civilised people in the world!!!!! N E Lancs born and bred here, veteran of many a church supper.

NO carrots and suet pastry. Even the stock cubes are borderline😀!

Bangs gavel!

However you make it, any combination of meat, potato, gravy and pastry has got to be good, perfect for a miserable, wet day. They have a lot of those in Lancashire - probably why it became so popular.

Original poster

dayone · 06/12/2023 09:08

I didn't parboil my potatoes . They'll be in the slow cooker for hours so they should be ok I hope??

OP posts:

Wrongsideofpennines · 06/12/2023 09:22

Park Farm in Ramsbottom (used to anyway) do one with a separate lid for their outside catering. When I first moved to Lancashire I didn't understand why you wouldn't put it on top so you have a nice gravy soaked bit of pastry.

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CoachPiggyStardust · 06/12/2023 09:24

My Grandma used to make something like this. It was literally stewing beef fried off with onion and sliced, not cubed potatoes. Lots of pepper and salt, topped up with a bit of water and put in the oven till cooked. She'd then get it out and let it cool a bit while she made pastry to top it.
It tasted a lot like cornish pasty filling without the swede.
Always served with pickled red cabbage and pickled onions.

Original poster

dayone · 06/12/2023 09:30

Wrongsideofpennines · 06/12/2023 09:22

It was perfect for me when I was younger as I didn't like pastry at all!

OP posts:

PinkTonic · 06/12/2023 09:34

Soontobe60 · 05/12/2023 20:46

Meat and potato pie recipe

Throw about 1 kg of small diced skirt or shin beef into a slow cooker. Add 2 large sliced onions, 2 large very small diced carrots, a couple of cloves of garlic, a beef stock cube, a squeeze of tomato purée and a glass of red wine plus a slug of Worcestershire sauce, a good grinding of salt and black pepper and finally a sprig of thyme. Barely cover with water and cook low for as long as it takes to make the meat very tender. At that point, add a few diced potatoes - the more mouths you have to feed, the more potatoes to add. If your slow cooker isnt big enough, put half of the meat and spuds is a pan and cook simultaneously on the hob.
Finally, when the spuds are soft, mix up a jug of Bisto powder with a bit of cold water, add to the concoction and boil up for a few minutes until thickened.

Pour the filling into an oven proof dish, top with shortcrust pastry, egg wash and cook in a hot oven until the pastry browns.

This is the closest to how my family would do it, although garlic has no place in a proper northern meat and potato pie and neither do tomato paste and wine. No browning of meat or onions is necessary, it’s just shin beef, onions and a bit of carrot cooked on the hob in stock until meat is tender, then chopped spuds added (my mum and grandma would cut them straight over the pan), cook until potatoes are tender and hopefully starting to ‘fall’ a bit. No need for bistro as the potatoes thicken it. If wanted put in a pie dish and cover with either short or suet crust and bake. Either with or without pastry serve with pickled red cabbage.

MmedeGouge · 06/12/2023 09:35

My gran used to make potato pie.
2 large white onions shredded finely.
Mixture of skirt beef and shin beef.
4-6 large waxy potatoes sliced thinly
Layer the ingredients- plenty of salt and pepper.

(nothing so fancy as browning the beef first!)
cover with very good, home made bone stock.
cook gently on a low light - minimum 3 hours.(my gran would leave it most of the day, cooking gently, on the back of the range).
For the last 30 minutes cover with short crust pastry.
Traditionally Pastry made one third fat to flour.
The fat should be half lard half best butter.
voila, potato pie!
ps in hard times the meat was omitted.
It’s the good home made stock that makes the difference, and the long slow cooking.

Ps
If the potatoes are floury and not waxy they will break up.

MissJam · 12/12/2023 19:40

How did it turn out OP?

coxesorangepippin · 12/12/2023 20:44

A lot of people on here just aren't getting it

It's not lamb. It's not a typical pie.

It's not complicated. It's not layered. It's beef, onions, spuds, salt ,pepper cooked for a long time. Then topped with pastry

My grandma also used to call it 'lobby'

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