Well, that certainly got the List stirred up and mouths watering! Thanks to everyone who contributed (and is contributing!). I called it "Meat & Potato Pie" because I thought a lot of younger people would get the wrong idea if I just said "Potato Pie", but I'm glad to see that the shorter name is still widely used. It's what we called it. A "Meat Pie" in our house was made on a flat, shallow (aluminium) pie dish, often with mince and with a crust on top and bottom. And, yes, I love a good Lancashire HotPot, too. But, at least in our part of Manchester (Longsight), a HotPot definitely had no crust. A couple of people mentioned those deep, dark-brown casserole dishes for making Potato Pie and, yes, that's exactly what m' Mum used --- and what every good housewife (nowadays, "house-person"!?) would have in their cupboard. She also used "scrag end", too: Was that "scrag end of neck"? That's a phrase which sticks in my mind. Often my mother would use beef in the pie and, I think she knew it was a bit unusual to use neck of lamb and that's why she always mentioned that she thought it was best. As to accompaniments, it had to be pickles! Pickled onions, Piccalilli (yellow mustard pickle, if I've spelt it right), or red cabbage all were fine. And my mother always used to sprinkle vinegar on the plate too --- the real brown vinegar, not that poncy white stuff. :-) Unusual, I know, but she liked it! She also used to drain off some of the gravy after stewing and before filling the casserole because she said it was better to have a "bit extra on the side". Wonder what people would make of THAT phrase nowadays :-) Incidentally, when my wife (who is a Southerner --- wash your mouth out!) says "pickles" she means ANY sort of pickled stuff. To me "pickles" means pickled onions. Is this just a Lancashire usage, too? Finally, here's a bit of sacrilege! Since I'm the cook in the house and can do what I like gastronomically, whenever I make a Potato Pie, I use self-raising flour but add about a third as much (minced) suet instead of marg or lard. This makes the ultimate in crusts which absorbs even more gravy from the meat and veg and turns the underside into something like delicious, gravy-sodden dumpling while the top is still lovely and crisp. Yum! Sorry, I'm getting too hungry writing this! Must rush off to make dinner before settling down to watch the 4th day of the last test Match (we're in Australia so play starts at 7:30pm --- we hope!) Cheers Alan (from Tassie)