Lancashire Butter Pie with Pickled Red Cabbage Recipe | Booths Country Kitchen

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while still providing moisture.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

Preheat the oven to 375°F (190°C).

Roll out the shortcrust pastry and line a pie dish with it.

Peel and slice the potatoes thinly, then soak in cold water for 10 minutes.

Drain the potatoes and layer half in the pastry-lined dish.

Chop the onions and sauté in butter until softened, about 5 minutes.

Spread the sautéed onions over the potatoes in the dish.

Layer the remaining potatoes on top of the onions.

Dot with butter and season with salt, black pepper, and nutmeg.

Pour milk over the layered ingredients until just covered.

Sprinkle chopped parsley over the top.

Roll out another pastry sheet and cover the pie, sealing the edges.

Make a small slit in the top crust to allow steam to escape.

Brush the top with beaten egg for a golden finish.

Bake in the preheated oven for 45-50 minutes until golden brown and the filling is tender.

Let the pie cool for a few minutes before slicing and serving.

Cooking Techniques

Spice Level:

Dietary

Allergens