Lancashire Potato Pie Recipes

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DEEP-DISH CHEESE, ONION & POTATO PIE

Vegetarian comfort food for cold winter evenings - great for lunch the next day, too

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 2h10m

Number Of Ingredients 9



Deep-dish cheese, onion & potato pie image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Grease and lightly flour a ceramic or metal pie dish, or shallow cake tin, about 23cm wide. Roll out two-thirds of the pastry on a lightly floured surface until large enough to line the tin with a little overhang.
  • Place a layer of potatoes over the tart and scatter over some of the sliced onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Layer over more potatoes, scatter again with more onions and cheese, then splodge over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix.
  • Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 mins, reduce the temperature to 180C/ fan 160C/gas 4, then carry on baking for 1 hr until golden. Leave the pie to rest for 10 mins, then serve straight from the dish cut into slices, with a salad or baked beans on the side.

Nutrition Facts : Calories 820 calories, Fat 52 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.53 milligram of sodium

200g strong, hard cheese (we used cheddar ), ½ coarsely grated, ½ cut into small chunks
200ml tub crème fraîche
500g shortcrust pastry
1kg floury potatoes , thinly sliced
2 onions , finely sliced
1 bunch spring onions , roughly chopped
small pinch grated nutmeg
large pinch paprika
1 egg , beaten

LEFTOVER LAMB & POTATO PIE

This spin on cottage pie is a great way of using up leftover meat and potatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 5



Leftover lamb & potato pie image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Carve all leftover lamb off the bone, roughly chop and place in an ovenproof dish, or 2 individual pie dishes. Pour over some gravy, or if there's none left, just a bit of stock to moisten. Crumble the leftover potatoes over, then scatter with cheese and any leftover herb crumbs. Bake in the oven for 30 mins until golden on top and bubbling around the edge. If you've got any greens leftover, then quickly stir-fry to reheat and serve alongside.

Nutrition Facts : Calories 682 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium

leftover lamb , about 200g-300g/7oz-11oz
100g leftover gravy , if you have any, or a splash of lamb stock
leftover potatoes , about 250g/9oz
50g cheese , grated
2 tbsp breadcrumb , with mixed herbs

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