Description
Lancashire Butter Pie is a beloved North West England classic, made with buttery sliced potatoes, sweet onions, and golden shortcrust pastry. Originally a meat-free dish for Catholic Fridays, this rich, satisfying pie is now a regional favourite. Perfect served warm with red cabbage, mushy peas, or gravy for a cosy, comforting meal.
Ingredients
For the Pastry:
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300g plain flour
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150g cold butter, cubed
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3–4 tbsp cold water
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Pinch of salt
For the Filling:
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500g potatoes, peeled and thinly sliced
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2 medium onions, thinly sliced
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50g butter
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Salt and pepper to taste
For the Glaze:
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1 egg yolk, beaten (or milk for a vegetarian glaze)
Instructions
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Preheat oven to 180°C (fan)/200°C.
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Make the pastry: Rub butter into flour and salt. Add water gradually to form a dough. Chill for 20 mins.
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Prepare the filling: Boil potatoes for 5 mins, drain. Soften onions in butter for 10 mins.
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Assemble: Roll out pastry to line tin. Layer potatoes and onions with seasoning and extra butter. Top with pastry lid, seal edges, and cut a slit.
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Glaze & bake: Brush with egg or milk. Bake for 30–35 mins until golden.
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Cool slightly before serving. Enjoy warm with red cabbage or mushy peas.
Notes
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Add butter between layers for extra richness.
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Great for make-ahead dinners and reheats well.
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For added flavour, sprinkle in herbs or cheese.
- Prep Time: 30 minutes
- Cook Time: 35 minutes