“This is an old English recipe from my husband's great nanny. I have made it countless times. It makes any dinner party cozy and you will get lots of raves.Make it ahead of time and reheat in oven and serve with a crisp salad. Any child who likes a crust will love it. Each slice is deep with the filling and it stays together beautifully. It is my family's favorite recipe and I make it all seasons.You might have enough filling for two pies. Note: recipe reflects a change in cook time for filling: 25 min. or until potatoes are tender.”
READY IN:
1hr 15mins
YIELD:
1 9 inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown beef with onion.
  2. Add diced potatoes, carrots, beef bouillon cubes, worcestershire sauce.
  3. COVER with enough water to barely cover potatoes.
  4. Cover and simmer 20-25 minutes until potatoes are tender.
  5. Add flour/water mixture and stir until mixture boils and thickens (depending upon how much water you put in at beginning, you may want to add more flour/water mixture; filling should be nice and thick (like a pot pie filling).
  6. Add lots of freshly ground pepper and salt if desired (I omit the salt).
  7. Let filling cool until lukewarm or refrigerate.
  8. Roll out pastry and put into a 9 inch pie plate.
  9. Put COOLED filling into shell, filling it nice and full.
  10. Top with second pastry and crimp edges.
  11. Bake at 400 degrees for 30 minutes.
  12. Brush egg wash on top of crust.
  13. Continue baking for about 15 minutes or until crust is golden.

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