Meat and Tatie Pie. This is a big favourite in Yorkshire.
Mary Hanson Moore (“Yorkshire born and bred”), in her excellent book, A Yorkshire Cookbook, writes about her childhood memories:
Good pastry was something that a true Yorkshire-woman could be proud of, and its filling nature helped along the meat for big families. On Thursdays, after my trot homewards from school, I was invariably greeted by the rich smell of baking – and meat and tatie Pie.
Here’s Mary’s recipe. She keeps it simple, too:
Ingredients
- 1lb (450g/16oz) shin beef, cut into small pieces
- 1 large onion, chopped
- 2 lb (900g/32oz) potatoes
- Shortcrust pastry
- Salt and pepper
Method
- Simmer the beef, onion and seasoning in about a pint of water for 90 minutes until tender
- Strain, reserving the stock
- Boil the potatoes, cut into chunks, and add them to the meat
- Put meat and vegetables into a pie dish, add a little of the stock, then cover with a fairly thick shortcrust pastry
- Bake in a hot oven (around gas mark 6 or 7/400F/200C) for 40 minutes.
- Use the remaining meat stock to make a gravy.
Source: Mary Hanson Moore, A Yorkshire Cookbook (1980). David & Charles. ISBN 0715378929
2 Responses to Meat and Tatie Pie
Mary, I grew up at the end of the depression. Before and during the second world war my mother would cook a pie like this with no meat, just an oxo cube. My father desribed it as one half taties, the other half all taties.
Meat was expensive
Our family nic named this Idle Pie cos we were so full afterwards all we wanted to do was sit down. Dad usually fell asleep. I still make it. My son requests it when he brings his ozzy friends and wants it served with mushy peas.