This recipe is a stock Lancashire dish, it has been made for decades and is still popular today. It’s a tasty filling meal and it was very economical  and popular with mothers with large families. The recipe below will make 1 large pie on 4 smaller ones

Potato Pie28oz/ 250g Grandma Sarah’s Short crust Pastry       ( recipe in the book)
1 Large onion
1 pint of hot beef stock   (or beef stock cubes)
1lb/ 500g Best Lean minced beef/steak
Salt and pepper to season.

Preheat oven 180⁰C/gas mark3



Peel potatoes and cut into small pieces and set aside.
Roughly chop the onion and set aside.
In a  Large pan cook the meat until brown and add the onions, potatoes and hot stock and stir.
Bring to the boil and turn down to a simmer for 10mins stirring the pan from time to time.
While the pie mixture is simmering, roll out the pastry to fit the top of the dish and set to one side.
Take the pan off the cooker and stir thoroughly,   then carefully,  spoon the hot mix into the dish and fill to the top.
Carefully lay the pastry on top of the pie and press the edges down around the dish.
Brush with egg wash and cook for 30mins.
Serve with mushy peas, red cabbage or pickles of your choice.