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'''Meat and potato pie''' is a traditional [[British cuisine|British]] dish that is particularly associated with the [[North of England]]. It is a type of [[savory pie]] that is filled with diced or minced [[meat]] and [[potato]].

== History ==
The meat and potato pie has its roots in the North of England, particularly in the counties of [[Lancashire]] and [[Yorkshire]]. It was traditionally made by working-class families as a hearty and filling meal. The pie was often made with leftover meat and potatoes, making it a cost-effective dish.

== Preparation ==
The main ingredients of a meat and potato pie are [[beef]], potatoes, and [[onion]]. The beef is typically diced or minced and is often stewed before being added to the pie. The potatoes are usually boiled and then mashed, although some recipes call for them to be diced and added to the pie raw. The onion is typically sautéed until it is soft and translucent.

The filling is then encased in a [[pastry]] crust, which can be made from a variety of different types of pastry, including [[shortcrust pastry]], [[puff pastry]], or [[hot water crust pastry]]. The pie is then baked in the oven until the pastry is golden brown and the filling is hot and bubbling.

== Variations ==
There are many variations of the meat and potato pie. Some recipes include additional ingredients such as [[carrot]]s, [[peas]], or [[mushroom]]s. In [[Scotland]], a similar dish known as a [[Scotch pie]] is made with mutton or lamb instead of beef.

== Cultural significance ==
The meat and potato pie is a staple of Northern English cuisine and is often served in [[pub]]s and at [[football]] matches. It is also a popular choice for [[comfort food]] and is often eaten during the colder months.

== See also ==
* [[List of pies, tarts and flans]]
* [[List of potato dishes]]
* [[List of meat dishes]]

[[Category:British pies]]
[[Category:Meat dishes]]
[[Category:Potato dishes]]
{{British cuisine}}
{{food-stub}}

Meat and potato pie - Revision history

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