Merseyside Meat Pie

Total Time
1hr 15mins
Prep
30 mins
Cook
45 mins

This is an old English recipe from my husband's great nanny. I have made it countless times. It makes any dinner party cozy and you will get lots of raves.Make it ahead of time and reheat in oven and serve with a crisp salad. Any child who likes a crust will love it. Each slice is deep with the filling and it stays together beautifully. It is my family's favorite recipe and I make it all seasons.You might have enough filling for two pies. Note: recipe reflects a change in cook time for filling: 25 min. or until potatoes are tender.

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Ingredients

Nutrition

Directions

  1. Brown beef with onion.
  2. Add diced potatoes, carrots, beef bouillon cubes, worcestershire sauce.
  3. COVER with enough water to barely cover potatoes.
  4. Cover and simmer 20-25 minutes until potatoes are tender.
  5. Add flour/water mixture and stir until mixture boils and thickens (depending upon how much water you put in at beginning, you may want to add more flour/water mixture; filling should be nice and thick (like a pot pie filling).
  6. Add lots of freshly ground pepper and salt if desired (I omit the salt).
  7. Let filling cool until lukewarm or refrigerate.
  8. Roll out pastry and put into a 9 inch pie plate.
  9. Put COOLED filling into shell, filling it nice and full.
  10. Top with second pastry and crimp edges.
  11. Bake at 400 degrees for 30 minutes.
  12. Brush egg wash on top of crust.
  13. Continue baking for about 15 minutes or until crust is golden.
Most Helpful

4 5

Much tastier than expected! Definitely a "stick to your ribs" dish. I substituted a healthy splash of Lizano sauce for the Worcestershire, diced the carrots rather than grating them, and added frozen peas during the last 5 minutes or so of cooking the filling. I also used frozen deep dish pie shells, and had enough to make 2 pies.

Giving the recipe four stars because I believe the cooking time is off. I only simmered the filling for 25-30 minutes, until my potatoes were fork tender. If I'd gone the full time, I'm pretty sure the potatoes would have dissolved! I also only needed to bake my pies for about 30 minuted total to get a nicely browned crust, though that could be a difference in the frozen pie crust vs homemade.

4 5

This was very, very good! I used ground buffalo instead of beef, just to make it a bit more special. My only concern with the recipe was I wasn't sure what nice & thick was - it seemed like it was thick but then I was worried that it wasn't thick enough to be in a pie. In the end, it turned out just right but there were a few anxious moments.

5 5

My husband was skeptical when he was reading the ingredients, sure that this was going to be too bland...he was sorely mistaken. This was a very hearty, hit the spot kind of meal that will stay in our recipe book. Thank you.