Potato Meat Pie

📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic layered savory pie featuring thinly sliced potatoes, onions, and savory ham baked inside a flaky double pastry crust. Finished with a rich infusion of warm heavy cream poured right before serving.

---

Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	1 hour	15 mins	6–8 Servings

---

🔪 Key Equipment

• Casserole dish
• Sharp knife
• Rolling pin
• Oven

---

Ingredients

Measurements	Ingredients	Prep / Notes
6-7	Potatoes	Medium, sliced very thin
2	Onions	Medium, sliced very thin
1 ½ tsp	Salt	To taste
As needed	Pepper	To taste
Several sprigs	Parsley	Chopped
1 Slice	Ham	½” thick, cut into pieces
3 Tbsp	Butter or Margarine	Divided for dotting
1 ¼ Cups	Heavy Cream	Warm
1	Double Pastry	Prepared

---

Instructions

Step 1: Prep and Assembly

1. Slice the 6-7 medium potatoes and 2 medium onions very thin.
2. Mix the sliced vegetables with 1 ½ tsp salt, pepper, and several sprigs chopped parsley.
3. Preheat oven to 375 degrees.
4. Line a casserole dish with half of the double pastry.
5. Pile in half of the seasoned potato mixture.
6. Cut the 1 slice ham into pieces and cover the potato layer.
7. Add the rest of the potatoes and dot the top with 3 tbsp butter or margarine.
8. Cover with the unpunctured top crust and seal the edges securely.

Step 2: Bake and Finish

9. Bake for 1 hour until the crust is golden brown and the filling is tender.
10. Remove pie from the oven, and cut a small circle in the crust about the size of a half-dollar.
11. Carefully pour the 1 ¼ cups warm heavy cream into the hole, then replace the pastry cutout.
12. Let the pie stand for 10 to 15 minutes before slicing and serving.

---

💡 Make-Ahead & Storage: Assemble the pie up to a few hours in advance, cover tightly, and refrigerate before baking. Let the pie stand for 10-15 minutes after baking for best slicing consistency.

---

Original Recipe Scan