Meat and potato pie

Meat and potato pie is a traditional 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 carrots, peas, or mushrooms. 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 pubs 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

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  Grandma Pollard's meat and potato pies