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    You are in: Home / Recipes / Merseyside Meat Pie Recipe
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    Merseyside Meat Pie

    Merseyside  Meat Pie. Photo by Mirella Mendisin

    1/1 Photo of Merseyside Meat Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Roxygirl in Colorado's Note:

    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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    9 inch ...

    Units: US | Metric


    1. 1
      Brown beef with onion.
    2. 2
      Add diced potatoes, carrots, beef bouillon cubes, worcestershire sauce.
    3. 3
      COVER with enough water to barely cover potatoes.
    4. 4
      Cover and simmer 20-25 minutes until potatoes are tender.
    5. 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. 6
      Add lots of freshly ground pepper and salt if desired (I omit the salt).
    7. 7
      Let filling cool until lukewarm or refrigerate.
    8. 8
      Roll out pastry and put into a 9 inch pie plate.
    9. 9
      Put COOLED filling into shell, filling it nice and full.
    10. 10
      Top with second pastry and crimp edges.
    11. 11
      Bake at 400 degrees for 30 minutes.
    12. 12
      Brush egg wash on top of crust.
    13. 13
      Continue baking for about 15 minutes or until crust is golden.

    Ratings & Reviews:

    • on October 09, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Merseyside Meat Pie

    Serving Size: 1 (1971 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1838.9
    Calories from Fat 671
    Total Fat 74.6 g
    Saturated Fat 28.9 g
    Cholesterol 475.6 mg
    Sodium 2688.3 mg
    Total Carbohydrate 181.3 g
    Dietary Fiber 23.8 g
    Sugars 22.9 g
    Protein 108.9 g

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