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 Yorkshirewoman 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
One Response 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