Lancashire Butter Pie
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Ingredients
- 700 g potatoes
- 2 onions
- 80 g butter
- 500 g shortcrust pastry
- 1 tbsp whole milk
Nutrition (per serving)
- Calories
- 876 kcal
- Protein
- 11.8 g
- Carbohydrate
- 88.2 g
- of which sugars
- 7.8 g
- Fat
- 50.7 g
- of which saturates
- 25.5 g
- Fibre
- 7.2 g
- Salt
- 1.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel and thinly slice the potatoes and onions.
- 2
Melt half the butter in a large pan and cook the potatoes and onions gently for 10 minutes, stirring, until softened but not coloured. Season well and leave to cool slightly.
- 3
Roll out two-thirds of the shortcrust pastry and use to line a deep pie dish.
- 4
Spoon in the potato and onion filling and dot with the remaining butter.
- 5
Roll out the remaining pastry as a lid, press to seal the edges, and brush with the whole milk.
- 6
Bake for 35-40 minutes until the pastry is golden and crisp.
- 7
Rest for 5 minutes before serving, traditionally with mushy peas.
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