Blackpool Potato Pie with Red Cabbage
A comforting Lancashire meat and potato pie with flaky shortcrust pastry, traditionally served with sharp pickled red cabbage on the side.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Large saucepan
- •Rolling pin
- •20cm pie dish
- •Pastry brush
- •Baking tray
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 34 g
- carbs
- 62 g
- fibre
- 5 g
- protein
- 32 g
- calories
- 680 kcal
Instructions
- 1
Place the diced beef, chopped onion, and beef stock into a large saucepan over medium heat.
- 2
Bring to a simmer, cover with a lid, and cook gently on low heat for 40 minutes.
- 3
Add the potato chunks, Worcestershire sauce, half the salt, and black pepper to the pan.
- 4
Simmer uncovered for 15 minutes until the potatoes are just tender and the gravy thickens.
- 5
Transfer the filling to a 20cm pie dish and leave it to cool slightly.
- 6
Rub the flour, butter, lard, and remaining salt together in a bowl until fine breadcrumbs form.
- 7
Stir in 3 to 4 tablespoons of cold water to bring the pastry dough together into a ball.
- 8
Roll the pastry out on a lightly floured surface to 4mm thickness to fit the dish.
- 9
Drape the pastry over the filling, trim the excess, and crimp (pinch and fold) the edges.
- 10
Brush the pastry top with beaten egg and cut a small steam hole in the centre.
- 11
Bake at 200°C (180°C fan) for 30 to 35 minutes until the pastry is deep golden brown.
- 12
Serve hot slices immediately with generous spoonfuls of pickled red cabbage alongside.
Chef's tips
Allow the filling to cool for at least 15 minutes before topping with pastry so the fat in the crust does not melt prematurely. Floury potatoes such as Maris Piper break down slightly, creating an authentic thick gravy.
Ingredient substitutions
- braising beef steak → lean minced beef
- lard → all cold unsalted butter
Storage
Cover cooled leftover pie and refrigerate for up to three days.
Reheating
Reheat uncovered in a preheated oven at 180°C (160°C fan) for 20 minutes until piping hot.
Common mistakes to avoid
- •Placing raw pastry directly over boiling hot filling which ruins the crust texture
- •Cutting potato chunks too large so they remain hard after simmering
- •Omitting the steam hole which traps moisture and softens the pastry lid
Serving suggestions
Cooked Blackpool Potato Pie with Red Cabbage?
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