• plain flour
  • lard (or lard and unsalted butter)
  • onion
  • carrots
  • celery
  • minced beef
  • Worcestershire sauce
  • brown sauce
  • ketchup
  • potatoes
  • salt
  • black pepper
  • egg

I swear I didn’t forget about my English blog. I see, you’d think otherwise, since I’m writing almost one recipe a month, but I swear I didn’t.

It’s just that my Italian blog (and my Italian life, too) is taking me a lot of time, and I have less and less time for my beloved English readers.

Could you forgive me?


Not even today, that I’m posting a very international recipe, not at all Italian? I’m trying to get in touch with you again!

I hope that, after reading this recipe for an awsome meat and potato pie (a recipe from The Hairy Bikers’ Perfect Pies: The Ultimate Pie Bible from the Kings of Pies), you’ll forgive me, at least a little.

Meat and potato pie blog


Meat and potato pie


  • Yield: a 20×20 cm pan (2 Servings)
  • Prep: 10 mins
  • Cook: 1 hr 10 mins
  • Ready In: 1 hr 20 mins



  1. To make the pastry, put the flour, lard and salt in a food processor and blitz on the pulse button until you have a a mixture resembling breadcrumbs. With the motor running, add the water in a constant stream and process until the mixture is just beginning to come together.
  2. Remove and divide the dough into 2/3 for the base and 1/3 for the lid, then shape them into slightly flattened blocks. Wrap in clingfilm and chill for at least 20 minutes (but the more the better).
  3. Dry fry the onion, carrots, celery and beef together in a saucepan over a high heat until the beef is no longer pink. Stir frequently to break up the meat.
  4. Reduce the heat and add the ketchup, brown sauce and Worcestershire sauce, flour and seasoning. Cook for one minute, then add the potatoes and water and bring to a boil.
  5. Reduce the heat, cover the pan loosely and simmer for 15 minutes or until the potatoes are tender. Leave the mixture to cool completely.
  6. Preheat the oven to 200°C (392°F).
  7. Roll out the larger block of dough on a slightly floured surface, until you have a square. Line your pan (previously greased and floured), making sure there’s enough pastry to overhang the sides of the tin slightly.
  8. Pile in the filling and spread it out evenly, then brush the edges with beaten egg.
  9. Roll out the rest of the pastry, always on a slightly floured surface, and place it on top of your pie. Trim off any excess and seal the edges neatly.
  10. Using a fork, pierce the top of the pie several times, then brush with beaten egg.
  11. Bake in a pre-heated oven for 30 minutes, until golden brown.
    As soon as you remove the pie from the oven, using a knife loosen the pastry from the tin.
    Leave the pie stand for 5 minutes before serving it.

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Meat and potato pie -slice blog

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