OLD-SCHOOL Meat And Potato Pie | A Taste Of Yorkshire
Give this Northern classic Meat & Potato Pie a go! From a recipe I found in an old magazine, this delicious pie is cheap, easy, and delicious - perfect for a family dinner!
In case you need Henderson's relish, Amazon have it: https://amzn.to/3qOArbH
These are the pie dishes I use: https://amzn.to/44rIkkX
Original recipe, exactly as printed:
This is often served with a generous helping of mushy peas and mind sauce. For a tasty change, fresh mint is included in the pie [edit: I left this out since I was doing beef] and the cooking stock is thickened with gravy granules. For a traditional pie, omit these two ingredients.
Serves 4-6
For the filling:
1 large onion, peeled and sliced
1lb shoulder of lamb (boned weight) or chuck steak, diced
1 pint water
Pepper and 1/2 level teaspoon salt
1.5lb potatoes, peeled and cubed
1 level tablespoon fresh mint, chopped [edit: if doing beef, maybe try thyme]
2 level tablespoons gravy granules, optional
1 teaspoon Yorkshire Relish or Worcestershire sauce
For the pastry:
2oz margarine
2oz lard
8oz plain or self-raising flour
A pinch of salt
Cold water to mix
Equipment:
3-3.5 pint pie dish or roasting tin
To make the filling:
Please the onion, stewing lamb or steak, water and seasoning in a large pan.
Bring to the boil, stirring occasionally.
Cover and simmer for 1.5 hours.
Add potatoes and simmer for another 30 minutes or until the meat and potatoes are tender.
Stir in the mint, if using.
With a slotted spoon, transfer meat and potatoes to the pie dish.
Add gravy granules and relish, if using, to cooking stock and stir until dissolved.
Pour into pie dish, covering meat and potatoes, reserving any extra for serving.
Set the oven to fairly hot, Gas Mark 6 or 400°F / 200°C.
To make the pastry:
Rub the fats into the flour and add sufficient water to make a soft, but not sticky dough.
Roll the pastry out on a lightly-floured surface until 1.5 inches larger than the dish.
Cut a strip about 1/2 inch wide and place on the lip of the dish.
Damp with a little water and place the pastry lid on top.
Trim and crimp the edges; decorate with trimmings.
Bake for 30-35 minutes until lightly browned.
Serve with mushy peas.
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