Hi everyone, Good to see the list active again! First of all, HOTPOT has no crust and is made with lamb chops, layered with onions and potatoes finished with a layer of potatoes. Pop in the oven and let cook slowly. The top layer of potatoes will go all brown and crispy. Potatoe pie was usually made with the left over meant from whatever joint was had on Sunday, when I was a little girl. (An awful long time ago) My lot are watching football on television tomorrow afternoon at my daughters house. If it is fine, they will have a barby after but if not, she is making potatoe pie. This is made now, by putting casserole steak, cut up, rolled in flour and quick fried with a pile of onions. This is then put into a tall brown eartherware dish with potatoes, carrots and stock, put into the oven with a lid on. Don't forget to season to taste. Just leave it to cook slowly, at least 4 hours. Make your shortcrust pastry and leave in the fridge. About 3/4 hour before needed, roll out the pastry, cut a couple of slits in the top to allow the steam to leave, brush with milk or egg and put back in the oven to cook the pastry. We always serve with mushy peas, home made pickled onions and gravy. To make the picked onions, slice white onions up thinly, put into a dish and cover with vinegar. (Doesn't matter whether white or brown) Leave to stand while pie is cooking. (You can put sliced cucumber in if you like) Enjoy, Pauline in Darwen