My mum also used to make "'Tater pie", Alan, so you aren't on yer own! "Scrag end" I think is what she used to call the meat; my Missus produces roughly the same effect with a tin of corned beef but it isn't as good as the lamb used to be - or maybe that is selective memory! It is basically a case of shove what you fancy - or what you've got - in a pan and stew it for a while, then put it in a casserole and stick a crust on! I've seen allsorts in there, carrots, swede, barley etc. Army cooks had the same sort of idea, which they called "All In Stew", but the 'Tater Pie you mean is definitely a Lancashire idea. I think blokes used to take small versions in a cloth to work for "snap", and the big one could be cooked in the oven alongside the fireplace, in the old black iron grates - my Nan had one - and be hot for when the family got home. My mum also used to make apple pie for afters, but I normally went for two helpings of potato pie instead! Ian Winterbottom >I wonder if this will stir any memories? > > Many, many years ago (when I was nobut a lad!), I can remember my mother > making what she called "Potato Pie" or, sometimes, "Meat & Potato Pie".