LANCASHIRE POTATO PIE RECIPES

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MY MOTHER’S LANCASHIRE CHEESE & ONION PIE - THE HAPPY FOODIE



My Mother’s Lancashire Cheese & Onion Pie - The Happy Foodie image

Inspired by a recipe passed through generations, this Lancashire cheese and onion shortcrust pie is a hearty dish. Serve immediately in generous wedges.

Provided by Simon Hopkinson

Yield Serves 4

Number Of Ingredients 1

Cheese, Onion

Steps:

  • To make the pastry, cut the butter and lard into small chunks and place in a large bowl with the flour and salt. Gently rub the fat into the flour using fingertips until the texture resembles very coarse breadcrumbs. Mix in only just enough water to bind the mixture together. Lightly knead this dough until well amalgamated, dust with flour and slip into a plastic bag. Place in the fridge for 30 minutes before using.

    Preheat the oven to 180°C/350°F/gas mark 4 and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly.

    Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat without colouring. Tip in the water and seasoning and continue to cook over a similar heat, stirring occasionally, until almost all the liquid has been driven off. Decant the onions on to a plate, spread them out and allow to cool.

    Lightly butter a loose-bottomed tart tin (approx. 20cm wide x 4cm deep). Roll out two-thirds of the pastry moderately thin and use it to line the base and sides of the tin. Now roll out the remainder to a similar thickness and also generously wide enough to use as a lid for the pie. Cover the base of the pie with half the onions and cover with half the grated cheese. Repeat.

    Brush the edges of the pastry case with milk to seal the pastry lid upon it, while also pressing the edges together lightly before trimming off any excess overhang. Brush the surface of the pie with milk. Make 3 small incisions into the centre of the pie using the point of a sharp knife and, if you wish, further decorate the edges of the crust with the tines of a fork.

    Put the pie on the preheated baking sheet and bake on the middle shelf of the oven for about 40-50 minutes, or until golden and with a clear indication that tiny oozes of cheese and onion juices are bubbling up through the holes in the middle. Remove from the oven and leave for a good 20-30 minutes before unmoulding and cutting into generous wedges. Best served warm or at room temperature.

CUMBERLAND PIE - PIE RECIPES - DELISH



Cumberland Pie - Pie Recipes - Delish image

We love Cumberland pie, it's carby, meaty, cheesy and crispy all in one big dish. The best part is the layer of cheese and breadcrumbs sprinkled on top.

Provided by Matthew Lockwood

Categories     comfort food    dinner

Total Time 4 hours 10 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 18

3 tbsp.

seasoned plain flour

100 mL

vegetable oil

1kg good quality braised beef, cut into 2cm chunks

1

onion, peeled and diced

1

leek, white parts only, finely sliced 

2

carrots, peeled and cut into 1cm chunks

1

stick celery, peeled and chopped

3

bay leaves

5

thyme sprigs

2 tsp.

tomato pureé

750 mL

beef stock (or stock cubes made up)

2 tbsp.

Worcestershire sauce

1kg floury potatoes (like Maris Pipers), peeled

20 g

melted butter

1 tsp.

salt

1 tsp.

ground black pepper

250 g

Cheddar cheese, grated

100 g

fresh breadcrumbs

Steps:

  • Toss the beef in the seasoned flour. Heat 50ml of oil over a medium heat in a heavy bottomed casserole dish (1.5l big). Fry the floured meat in batches until browned all over.  Remove from the pan and set aside.
  • Add the remaining oil and fry the onion, leek, carrot, celery, thyme and bay leaves for 6-7 minutes until softened. Stir in the tomato puree and Worcestershire sauce and cook for a further 2 or 3 minutes.
  • Add the meat back into the casserole dish along with the beef stock and stir well. Bring to a simmer, cover and cook for 2 hours.  Remove lid and cook for 1 hour more. The meat should be tender and the sauce thickened.
  • Meanwhile add peeled potatoes to a pan of water with a pinch of salt. Bring to a simmer and cook for approx. 8-10 minutes until potatoes are three quarters cooked through. Drain and allow to cool.  Once cooled slice into 1cm rounds.
  • Preheat oven to 200ºC (180ºC Fan). Once casser0le is cooked, season and lay sliced potatoes on top, slightly overlapping the meat.  Brush the potatoes with melted butter.
  • Mix the breadcrumbs and cheese together and spread over the top of the potatoes. Place the casserole dish in the oven and cook for approx. 30-40 minutes until the cheese and breadcrumb mixture has become golden and the sauce is bubbling. Serve with buttered Kale.

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    Preheat the oven to 180°C/350°F/gas mark 4 and also place a flat baking sheet in there, which will help to cook the base of the pie more evenly.

    Meanwhile, prepare the filling. Melt the butter in a roomy pan and add the onions. Allow to quietly wilt and stew for about 10 minutes over a gentle heat without colouring. Tip in the water and seasoning and continue to cook over a similar heat, stirring occasionally, until almost all the liquid has been driven off. Decant the onions on to a plate, spread them out and allow to cool.

    Lightly butter a loose-bottomed tart tin (approx. 20cm wide x 4cm deep). Roll out two-thirds of the pastry moderately thin and use it to line the base and sides of the tin. Now roll out the remainder to a similar thickness and also generously wide enough to use as a lid for the pie. Cover the base of the pie with half the onions and cover with half the grated cheese. Repeat.

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    Put the pie on the preheated baking sheet and bake on the middle shelf of the oven for about 40-50 minutes, or until golden and with a clear indication that tiny oozes of cheese and onion juices are bubbling up through the holes in the middle. Remove from the oven and leave for a good 20-30 minutes before unmoulding and cutting into generous wedges. Best served warm or at room temperature.

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