Lancashire Potato Pie Recipes

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LEEK, CHEESE & POTATO PIE



Leek, cheese & potato pie image

Celebrate leeks with our cheesy leek and potato pie, topped with a lovely crumbly pastry lid. Serve with a watercress salad for a satisfying supper

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Supper

Time 1h45m

Yield Serves 4-6

Number Of Ingredients 17

500g (2 large) waxy potatoes
1 tbsp olive oil
1 bay leaf
1 tbsp butter
2 leeks , halved and cut into ½ cm thick slices
1 onion , chopped
grating of nutmeg
1 tsp Dijon mustard
1 tsp wholegrain mustard
20g parmesan or vegetarian alternative, grated
20g mature cheddar
250g melting cheese , like doux de montagne, ogleshield, or reblochon, sliced (use vegetarian if needed)
250g plain flour , plus extra for dusting
140g cold butter , plus extra for the dish
2 tsp vodka
2-4 tbsp iced water
1 egg , beaten, to glaze

Steps:

  • To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
  • Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
  • In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
  • Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
  • Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
  • Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
  • Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium

LANCASHIRE HOT POT



Lancashire Hot Pot image

Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.

Provided by HEATHER.WRAY

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h20m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
12 ounces chopped onion
1 ½ pounds cubed leg of lamb meat
2 ½ pounds potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
1 ounce butter
2 cups chicken or lamb stock

Steps:

  • Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
  • Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g

BEEF AND POTATO PIE



Beef and Potato Pie image

Beef and vegetables baked in a delicious pie. Great for dinner and excellent warmed-up the next day as well. Other vegetables can be interchanged like celery, peas, etc. Two pounds ground beef can be substituted for sirloin.

Provided by Spongy

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h50m

Yield 12

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon butter
½ onion, finely chopped
2 pounds beef sirloin, cut into cubes
2 cloves garlic, minced
3 tablespoons all-purpose flour
½ teaspoon ground black pepper
salt to taste
1 cup red wine
2 cups beef stock
2 large potatoes, peeled and cubed
1 cup chopped carrots
1 (8 ounce) can tomato paste
1 teaspoon Worcestershire sauce
2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
2 tablespoons milk, or as needed

Steps:

  • Place a baking sheet on rack in the lower third of the oven. Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. Add beef; cook and stir until browned on all sides, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. Add wine; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
  • Mix beef stock, potatoes, carrots, tomato paste, and Worcestershire sauce into beef mixture; bring to a boil. Reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. Remove from heat and cool.
  • Line a 9x13-inch baking dish with 1 pie crust. Spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. Brush top crust with milk.
  • Place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 46.1 g, Cholesterol 35.4 mg, Fat 26.8 g, Fiber 4.9 g, Protein 20 g, SaturatedFat 7.5 g, Sodium 527.4 mg, Sugar 4.4 g

SWEET POTATO PIE



Sweet Potato Pie image

Similar to pumpkin pie, Sweet Potato Pie is not quite as sweet. Serve with whipped cream, if you like.

Categories     Milk/Cream     Food Processor     Egg     Dessert     Bake     Thanksgiving     Kwanzaa     Sweet Potato/Yam     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 17

Crust
1 1/3 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons chilled solid vegetable shortening, cut into small pieces
3 tablespoons (or more) ice water
Filling
2 large red-skinned sweet potatoes (yams; 13/4 pounds)
1 cup (packed) golden brown sugar
1 cup whipping cream
3 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
1 large egg white, beaten to blend

Steps:

  • For crust:
  • Mix flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 3 tablespoons ice water over mixture. Process until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 30 minutes.
  • Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. (Crust can be made 2 days ahead. Cover; chill.)
  • For filling:
  • Pierce potatoes with fork. Cook in microwave on high until tender, about 6 minutes per side. Cut open; cool completely. Scrape potato flesh into bowl; mash until smooth. Measure enough potato puree to equal 1 1/2 cups.
  • Position rack in bottom third of oven; preheat to 400°F. Place puree in large bowl. Whisk in brown sugar and next 6 ingredients. Brush crust with beaten egg white. Transfer filling to crust.
  • Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Cover; refrigerate.)

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