Dr Mobeus
Meat and Potato Pie
A proper meat and potato pie is the definitive northern dinner, and it costs far less than people assume. A modest 400g of value mince stretches across four portions once diced potatoes bulk out the gravy, landing at roughly £3.50 for the whole pie, or about 88p a portion.
Unlike a steak pie, this version cooks the potato inside the filling, so the gravy soaks into the cubes as they simmer and everything thickens naturally without cornflour.
The pastry is a simple shortcrust made from flour and fat, which costs pennies and takes ten minutes. Value margarine works beautifully here, and the finished pie reheats well the next day if you bake it on a tray to protect the base.
Meat and Potato Pie
Ingredients
Method
- Brown the mince in a large pan over a medium high heat, breaking it up with a spoon, until there is no pink left. Add the onion and cook for 8 minutes until soft.
- Crumble in the stock cube, add the diced potatoes, the Worcestershire sauce and 400ml water. Cover and simmer for 20-25 minutes until the potatoes are tender and the gravy has thickened. Season well, then set aside to cool slightly.
- Meanwhile, rub the butter or margarine into the flour with a pinch of salt until it resembles breadcrumbs, then add just enough cold water to bring it into a soft dough. Chill for 20 minutes.
- Heat the oven to 200C/180C fan/Gas 6. Roll out two thirds of the pastry and use it to line a 20cm pie tin. Spoon in the cooled meat and potato filling.
- Roll out the remaining pastry, lay it over the top, trim the excess, seal and crimp the edges, and cut a steam hole in the middle.
- Bake for 35-40 minutes until the pastry is deep golden. Rest for 10 minutes, then serve with mushy peas or extra gravy.
Tips and Variations
Let the filling cool before it goes into the pastry or the base will go soggy before the pie has baked. Fatty mince is your friend here – drain only the worst of the fat, because flavour and a glossy gravy come from it. The pie freezes well before baking, so double wrap a spare and keep it in the freezer for a rainy Tuesday. To glaze without egg, brush the top with a splash of milk for the same shine.
