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: amzn.to/3qOArbH
These are the pie dishes I use: 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.
#yorkshire #meatandpotatoes #pie #britishfood #cooking #recipe #classicfood #delicious #homecook #homemadefood

[@shadcrow522]

Just like my Mother would make in the 50's and in those days it was treat to have. Thanks Ross.

[@sfdanceron1]

Henderson's Relish, is that like a Worcestershire? Never heard of that either, lol.

[@RossBamford]

It’s similar to Worcestershire, but doesn’t have the anchovies. It’s very popular in Yorkshire 🙂 if you’re struggling to get it in the US there’s an Amazon link in the video description (Amazon UK but I’m pretty sure it’ll lead you to a US-friendly listing 🙂).

[@douglasthompson296]

Hey Ross, just seen this and could tell it was a Yorkshire style pie it had more potatoe than meat in it 😂 economy first! But seriosly when my mum made pies like this the trimmings were pressed together, baked and spread with jam as a biscuit desert for us kids. Waste not want not as Yorkies are prone to say. Cheers

[@RossBamford]

Haha yeah, plenty of potato in this 😅 Ah that’s a great idea to use up the trimmings! Thanks for sharing 🙂

[@douglasthompson296]

@@RossBamford your welcome

[@elaine58100]

The layout of the recipe page does look familiar. I would have used block margarine for rubbing in, that what my mum would have used. I think the soft margarine was used more for cakes. Also she would have thickened with Bisto and maybe added an OXO.
Also she would cook mince like you did, but would have used white pepper. Black pepper wasn't available when I was little.
There was none of this browning meat off either then.

[@RossBamford]

Ah, gotcha, this being the wrong margarine definitely makes sense! Will try and find the other one 🙂

[@GlenCooper75]

@@RossBamford When making shortcrust pastry, both my grandmother and mother used a mixture of pure lard and butter. It made the best light shortcrust pastry I know.

[@RossBamford]

@@GlenCooper75 great tip! Thanks for sharing 🙂

[@Percivaldurham]

Greetings from Alaska! I also have that "700 years of English cooking" book that you have. There are some very interesting old recipes in there.

[@RossBamford]

Hello! 🙂 it is a great book, I haven’t had chance to make many of the recipes yet, but I can’t wait to give some of them a try!

[@andrewcoates6641]

Not a bad effort, but my mother’s Yorkshire recipe is made with a suet pastry and since her recipe was created by her grandmother, it comes from a time before gravy granules, so she used Bisto gravy browning (liquid). She would make the suet pastry thick enough that it would need to be rolled out to about 3/8 of an inch to 1/2 an inch but no need to edge the rim of the dish, the suet pastry would stick to the dish no problem. Finally it was always a beef dish and it was served with peas, carrots and cabbage or cauliflower and extra gravy with a doorstep piece of fresh bread and butter to wipe up the last drop of gravy.

[@RossBamford]

That sounds amazing! I'm hungry now 😅

[@sfdanceron1]

LOL!!! Never even heard of gravy granules. Never seen them at the store here in the States.

[@RossBamford]

You’re not missing much to be honest 😅 it’s basically stock and an thickener in one package. Some stock and some cornflour (corn starch?) will do the same job 🙂

[@billybob-b7t]

McCormick "brown gravy" sold at every Walmart around the United States. Next to all the other seasoning.

[@chriscaminarides623]

Wey hey hey there he is back with a scorcher..!!! I love a good hearty pie mate and you certainly delivered on this one love it. Do you think some horseradish mixed in the pie mix whilst cooking might help..? Of course I can add it as a condiment to my plate whilst eating it, but I didn't know if it would benefit the meat whilst cooking - it may over power the whole dish I suppose..?!. Gotta say you're looking trim there mate I could do with shedding some tonnage - any tips..? Whatever you're doing keep it up mate well done you... 🙂

[@RossBamford]

Haha cheers mate! Yeah, I've been trying to lose a bit, hadn't really noticed it myself but it's obviously working 😅. Just getting a bit more exercise really and cutting back on the fine living 🤣.
I'm not sure about the horseradish, this recipe's a bit subtle - just good, simple, northern food 😊 - and I'd be worried about overpowering as you suggest. Probably worth a try though, even if it's a different dish it'll still most likely be good 😋

[@ShaneDGri]

Try it with some of the gravy. Pours gravy from a litre jug. 😂

[@RossBamford]

😋😂

[@mr.piechipsandbakedbeans7967]

You remind me of someone but can't get my finger on who.

[@stevejeffrey7948]

I'll give it a try but is it a pie with only a lid?

[@RossBamford]

In the recipe from this old magazine, it is top-crust only, but if you wanted to do a fully-encased pie you could just double up on the pastry and maybe use a slightly deeper tin / dish 🙂

[@stevejeffrey7948]

I understand that you were following another's recipe. To me this is not a pie as it isn't enclosed by pastry.@@RossBamford

[@RossBamford]

This is definitely a subject that could be debated (and I’m steering well clear of it 😅).
I think the general definition of pies includes bottom-crust (e.g. quiche), top-crust (e.g. this one) and two-crust (as in your definition). Of course opinions vary and that’s fine - life would be boring if we all thought the same 🙂

[@stefankaz53]

Sorry Ross, that's not classed as a pie.

[@RossBamford]

No? 🤔

[@stefankaz53]

@@RossBamford A pie has a base and a top.

[@RossBamford]

Always? According to whom? Where does, say, cottage pie fit with that definition? 🤔

[@cloudedvaping8259]

Wiganer here! You're both right in a way. It is a meat and potato pot pie.

[@Ant-dx8yt]

Eww, Yorkshire. 😊