I appreciate that in all countries, you make your own lovely savoury pies, In actual fact, one would expect a pair of horns to stick out and call it a Cow Pie in the US,  but so far I personally have never found a pie to compare with the selection of pub pies that one could get back then and are still as popular as ever today. The one favourite pie we girls often ordered was the famous Lancashire Meat and Potato Pie. They served every other pie  known to man and woman of course, but this particular one seemed to be everyone's favourite and was always the first to be sold out! Nowadays we buy these pies in their thousands from Pie Speciality Shops, Bakeries that specialise in baking pies and it is a must in every Fish and Chip Shop. These pies are usually served with Steak Chips (thickly cut fries), Mushy Peas and / or Pickled Red Cabbage.

Here is the recipe for our fabulous British Pub Meat & Potato Pie, which we are very proud of.

The taste is quite similar to our Cornish Pasty but with chunkier pieces)

The cut of meat normally used to make this delicious pie is normally what we in the UK know as Shin Beef,(Stewing Beef) I believe those in America call it Shank?

It needs long slow cooking, (the longer the better),  Hope you enjoy this if you try it. The recipe is originally from Valerie Carter, a Lancashire Lass, now living in South Africa. I have only made these once as individual pies rather than the large pie which this recipe shows. They came out really good, hence the reason this recipe kept.

  Preheat your oven to 200C / 400F / 180 Fan / Gas 6.

  Serves 4 to 6.

INGREDIENTS

500 grams Shin Beef cut into small cubes

500 grams potatoes, cut into small cubes, parboiled until tender.

Seasoned Flour

Cooking Oil

1 Onion sliced thinly

2 Carrots sliced very thinly (optional)

350ml Beef Stock

Shortcrust Pastry.

METHOD

Dust the meat with the seasoned flour, Put the oil into a frying pan and brown the beef and the onion until lightly browned. Add the carrots (if using) the beef stock and seasoning. Bring to the boil, then turn right down to simmering, Place a lid on top and simmer for a minimum of one hour. (longer if necessary until the meat is tender).

When the meat is done, mix in the drained parboiled cubed potato. Turn out into a large casserole dish or equally into individual pie dishes, Cover with a shortcrust pastry, make 3 slits in the top for the steam to escape, and brush with beaten egg or milk.

Place in oven and cook for 40 minutes or until pastry golden.

Enjoy!

HF, To be honest, I hadn't.  I will certainly look at that thread. Thank you.