Alan In my experience 'potato pie' was always made with beef, potatoes and onions. Sometimes stewed previously as you suggest. But in my youth in Lancashire, the raw ingredients were put into a deep brown dish, with a pastry crust and cooked very slowly in the oven adjacent to the fire. There were people who added a piece of liver. But not normally. It was often eaten with pickled red cabbage, and always with gusto. My wife, also a Lancastrian, makes it several times a year still. It goes down very well with our non-Lancastrian guests. And I am sure it was Lancashire in origin. Best wishes Bill W Jones North Suffolk UK