I was brought up in Nelson and meat and potato pie was a staple of the local diet. The meat could be either lamb or beef, the pastry shortcut, or my favourite, suet pastry. Chunky pieces of potato were added towards the end after the meat and onion had simmered in the oven for a couple of hours. No other vegetables were added but in our local area , pie was always served with pickled red cabbage. Yummy! Sue -----Original Message----- From: alan [mailto:alan_e_wright@bigpond.com] Sent: 10 September 2005 01:38 To: LANCSLIFE-L@rootsweb.com Subject: [LANCSLIFE] (Meat &) Potato Pie 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". Now, the thing I'm talking about is nothing like your modern meat pies but, rather, I suppose you'd call it a "deep dish" pie made in a deep casserole dish and with a thick pastry crust on top. Inside there would be (stewed) meat and a lot of vegetables, particularly potatoes and carrots. Me Mum always reckoned that neck of lamb was the best meat to use (and was cheap!) and I think she'd stew everything together first in a pan before putting it into the casserole. The really wonderful taste came, mainly I think, from the rich gravy soaking into the bottom of the pie crust while the top was still hard and firm. There never seemed to be enough crust for our ravenous appetites! Talking with other people, after I moved away from Manchester, it seemed that this particular style of pie was unique to Lancashire. So, here are the final questions: Does anyone have a definitive recipe for this pie? And does anyone know if it's local to Lancs? With best wishes Alan ==== LANCSLIFE Mailing List ==== Lancashire OnLine: http://www.lancashire-online.co.uk/ Virtual Encyclopedia of Manchester: http://www.manchester2002-uk.com/index2.html Dialect: http://www.nyt.co.uk/lancashire.htm ============================== Search the US Census Collection. Over 140 million records added in the last 12 months. Largest online collection in the world. Learn more: http://www.ancestry.com/s13965/rd.ashx -- No virus found in this incoming message. Checked by AVG Anti-Virus. Version: 7.0.344 / Virus Database: 267.10.19/93 - Release Date: 08/09/2005 -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.344 / Virus Database: 267.10.19/93 - Release Date: 08/09/2005

How about Kate and Sidney pud? Anyone remember the homemade ones done in a cloth? With suet about an inch thick? Used to be a time you could even get 'em in the "chippy", but nowadays it's Holland's (not to be sneezed at!) or even frozen ones. My son is due over from Germany next month and I'll give you odds the first place he heads for is the Chippy for his Puddin' and Chips with Gravy! Should be a laugh this time as he is bringing the grandsons with him, their first exposure to English food. Hope they like it as much as I did German grub! Ian