Traditional British Meat and Potato Pie

Meat and potato plate pie is a British institution; my version remains pretty traditional and uses beef shin and two types of potato.

It's an old-fashioned plate pie. This homely treat is wrapped in homemade shortcrust pastry top and bottom, and it is delicious!

Traditional Meat and Tattie Pie Recipe

Food memories really do evoke strong feelings in me, and I am constantly cooking and revisiting the food of my childhood.

This recipe is just that, I would have eaten this everywhere from home to the school canteen and from the local chip shop through to St Andrews Football Ground!

It is the old-fashioned food that has fallen out of favour. That is likely due to time; this recipe is not quick, but it is certainly not difficult.

I find that is the same pattern for many old recipes; they use very simple techniques, very cheap ingredients, but do require time.

It is a pattern that you see in everything from a classic cottage pie, steak and stilton pie, cheese and onion pasty and Scotch pie!

I guess that is because, relatively speaking, we have become very much cash-rich and time-poor.

Frequently Asked Questions

What sort of meat should I use?

The pretty, non-descript name for this recipe underlines its roots. It would have contained whatever was available and cheap at the time. 

In many cases, it would have been off-cuts of meat that would have been for a Sunday roast and sometimes even leftovers.

I often use beef shin, it is my favourite cheaper cut of beef at the moment, but you can use any stewing beef!

Can I use shortcrust pastry?

Yes, you could.

I'm a self-confessed pastry dodger; I really dislike making pastry! But for some recipes, I make an exception; this is one of them.

In all fairness, with the help of a food processor, it is super easy. You can use store-bought pastry as I do with my corned beef and potato pie.

The pastry is a shortcrust pastry, it is the same pastry used in a traditional Cornish Pasty to chicken and bacon pie, and my cheese and onion pie.

Do I have to use two types of potatoes?

No, but I do because they serve two purposes.

I use a floury potato to thicken the gravy; they are cut small and should break down. Then I add some larger cut waxy potatoes, and these provide the bulk.

Can I make this in advance?

Yes, let's face it, butchers shops, pie shops, pubs and football grounds all have pre-made pies ready to rock and roll.

Make up the pie, and encase it in the pastry, freeze it or bake and refrigerate.

To cook from frozen, cook for 10-15 minutes at 200°C or 400°F, then reduce the heat to 180°C or 350°F for 50-60 minutes.

If it's "fresh", go for 180°C or 350°F for 20-25 minutes.

Serving Suggestions

This meat and potato pie is a superb, hearty affair, and all you need to add is some veggies on the side.

Here I've kept it super simple with some green peas, although at the footie I would always ask for mushy peas.

Buttered cabbage, garlic green beans and roasted tenderstem broccoli also make great side dishes.

These glazed Chantenay carrots also make a great side for this pie, as does this swede and carrot mash.

Don't forget to reheat any leftover gravy!

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• 20cm or 8" saucepan.
• 22-25cm or 9-10" pie plate. I got mine from Ikea if that helps!
• Stirring and serving spoons or kitchen tongs.
• Chopping board.
• Kitchen knife.
• Vegetable peeler.
• Food processor.
• Rolling pin.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.