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Claare Dyn Jishig (Fatherless Pie)

Claare Dyn Jishig (Fatherless Pie) is a traditional Manx recipe (from the Isle of Man) for a classic pie of potatoes and milk cooked in a pastry lid that was originally served on Good Friday. The full recipe is presented here and I hope you enjoy this classic Manx version of: Fatherless Pie (Claare Dyn Jishig).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6

Rating:

Tags : Milk RecipesBaking RecipesBritish RecipesManx Recipes

This is a traditional pie that was originally served as an accompaniment to boiled fish on Good Friday. It is still made and served as an accompaniment even today. Though it's no longer reserved for meat-free days. In essence it's a pie of layered potatoes with butter cooked in awater and milk with a top crust. It's probably the Isle of Man's most well known savoury pie.

Ingredients:

1kg (2 lbs) potatoes, cut into thin slices
170g (6 oz) butter, diced for dotting
300ml (1 1/4 cups) milk
300ml (1 1/4 cups) water
sea salt and freshly-ground black pepper, to taste
enough shortcrust pastry (1/2 butter and 1/2 lard) to cover

Method:

Butter a pie dish then add a layer of the potatoes. Season with salt and black pepper and dot some of the butter over the top.

Continue the layering process until all the potatoes and butter have been used up. Pour over the milk and water then cover with a single crust. Cut a steam hole in the centre then transfer to an oven pre-heated to 170°C and bake for about 40 minutes, until the pastry is golden and the filling is tender.

Serve as an accompaniment.