Lancashire Meat and Potato Pie is a traditional English recipe (from Lancashire) for a classic pie of beef shin, potato, onion and carrot in a rich beef stock topped with shortcrust pastry. The full recipe is presented here and I hope you enjoy this classic English dish of: Lancashire Meat and Potato Pie.
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Ingredients:
200g shortcrust pastry (ie made with 240g flour)
500g soft shin of beef, cut into small cubes
90g seasoned flour
oil
1 onion, sliced
2 carrots, peeled and sliced (optional)
350ml beef stock
500g potatoes, peeled and cubed
salt and freshly-ground black pepper
Method:
Roll the meat in the seasoned flour to coat then shake off any excess. Heal a little oil in a pan, add the meat and onion and fry until lightly browned. Add the carrot and stock at this point then season to taste. Bring the mixture to a boil, reduced to a simmer then cover and cook gently for at least 60 minutes, or until the meat is tender.
In the meantime, bring a pan of lightly-salted water to a boil, add the potatoes and cook for 10 minutes. Drain the potatoes then, when the meat is tender, add the potatoes to the meat stew. Take off the heat and pour into a deep pie dish.
Roll the shortcrust pastry until large enough to cover the pie dish. Crimp the pastry to the rim of the dish and trim away any excess. Cut steam holes in the centre then brush the top of the pie with beaten egg or milk. Transfer to an oven pre-heated to 200°C and bake for 40 minutes, or until the pastry is golden.
Traditionally the pie was served hot with pickled red cabbage, beetroot, pickled onions and mushy peas (or parched peas).
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