Meat plate pie - wtf?!

[lechatnoir]

It's DH's birthday this week and I asked what he'd like for supper and he jokingly asked for this then saw my puzzled look and said 'oh don't worry steak and chips will be fine'. I'd love to surprise him with one but literally no idea what an authentic plate pie is (do you cook a pie on a plate is it literally mince and onion ) Not sure how much these vary region by region but he is from Wigan! No in-laws around to ask sadly.
Please help a southerner in need.

I thought that they were just pies cooked in a shallow pie dish that only have pastry on top not all round IYSWIM .

It's cooked in a shallow "pie plate" tin here and used to be made with tinned "stewed beef" and shortcrust pastry top and bottom

I think it's a meat pie baked on a plate- an enamel one preferably. Possibly without a pastry bottom.

Enamel Pie/Dinner Plate 24cm -Perfect for Apple pies. (Pack of 2) amzn.eu/d/cGcwlNW

Like this sort of thing

Deepish (ovenproof) plate, pastry on bottom and top, mince and onion filling. Yum!

Googling- they're enjoying a bit of a resurgence. They were the type of meat pie my grans would cook. Both Jamie Oliver and the Hairy Bikers have recipes.

Mum used to make one with mince, but it had pastry top and bottom.

Oh wow, just looking at that dish makes me hear the click, click, click of my Nan's butter knife trimming the excess pastry off! Make you sure you crimp the crust with a fork.

My mum used to give us an apple plate pie. It was a normal plate (shallow dip from edges to center) with shortcrust pastry on the bottom, sliced apples, sugar and cinnamon in the middle and shortcrust pastry lid. Top and bottom layers were crimped together with a fork. No idea if this could be translated to a meat filling, or of that's what he is after?

It’s made on a large ovenproof plate. Pastry top and bottom. It holds together much better than a deeper pie. You can eat a slice with your hands quite easily. The fillings can be mince beef and onion (flavoured with an OXO cube), corned beef and onion, egg and bacon or apple/apple and blackberry.

www.bbcgoodfood.com/recipes/steak-chips-pie

how about this?

No pastry bottom! I wonder if it's regional if you have a bottom or not

Oh my! My Gran used to make one when I was a kid. It was delicious. I don’t blame your DH for wanting one, it’s proper comfort food with an added dose of nostalgia throw in.

In the North meat pie means you'd use a tin of stewed steak. And yes a normal dinner plate, greased with butter.

Stewed steak in gravy on a plate, pastry bottom and top. And now I want one too!

Not sure if you have Dicksons pie shops nearby but they do plate pies - steak, mince or corned beef.

I'd get one of them and then pretend I made it

Deeper pies with flaky pastry don't have a bottom but a plate pie made with shortcrust needs a bottom.

Ok well tinned meat is NOT happening but can you just explain the pie on plate thing as I think this what his mum used to do. You clearly need a bottom, add a bit of following leaving an edge and then top/crimp? Doesn't he gravy ooze out on a flat plate or it it just fry mince & onion.

My Mum used to make it in the 1960’s on a dinner plate she kept for that purpose. Amazingly the plate never cracked in the oven although it got darker in colour over time. She always made it with short crust pastry top and bottom and always a minced beef and onion filling. My mouth is watering now thinking about it.

I’ve never mastered pastry making but this has given me a notion to try it with shop bought pastry.

My nana used to make this with tinned mince and onions. Pastry top and bottom. We used to call it dog food pie.

It tasted nicer than it looks/sounds.

We never had tinned it was made with the braising steak that was used for stew the next day.
First cook braising steak with two whole onions, two whole carrots and two leeks. Remove steak and put it on a pastry bottom, cover with lid and crimp. Remove veg from stew pot and use gravy as a base for stew.

We used the Pyrex dish lid, didn't have a proper plate.

Oooh I'd not heard of this but I've just found these instructions for a cheese and onion one (veggie here) with pictures on exactly how to make it. Will definitely be making this one night this week. Thank you OP (and OP's DH!)
onlycrumbsremain.com/lancashire-cheese-onion-plate-pie/

You need to roll the pastry larger than the plate. Bottom layer down, then filling. Brush the edge with beaten egg. Add top layer of pastry. Crimp edges together with your thumb. Trim excess pastry all the way around with a knife. Finish by brushing the top of the pie with more beaten egg, and adding three small slits in the centre for the steam to escape. If it’s. Sweet pie sprinkle the top with sugar.

I was born in Lancashire, haven't had that for decades! Its a pie, short crust pastry top and bottom
Chop up an onion, cook it with some minced beef , season, add a little flour and stock to thicken, line in the kind of shallow dish you'd use for an apple pie. Put in filling, seal the edge with milk or egg, lid on top, crimp the edge, make a steam slit. Bake in oven till golden.

I make a Canadian version with minced pork, google "tourtiere" for recipe