How to make it

  • Blend in food processor and then drizzle in just enough cold water to make the pastry form a ball, leave in the fridge to rest for ½ an hour
  • In the mean time, peel the 3 large potatoes and 1 onion, cut the potato into large chunks and the onion in to half moon rings, parboil for around 20 minutes until the potatoes are just soft but still holding there shape. Drain and slice into your pie dish, into which you have rolled out a bottom layer of pastry, layer in the onions, salt and pepper and flecks of butter, top off with the top layer of pastry.
  • Bake at 180 degrees for approx ½ hour until golden, serve immediately with your preferred condiment.

Reviews & Comments 8

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  • ohbuggeroff 3 months ago
    What and how much are we blending in (step 1)?
    Is there a weight measurement for the potatoes? "3 large" could mean anything.
    What size a pie plate is this recipe for? (most glass plates are 10" these days, but that doesn't look like enough flour for two crusts)
    Temp should be listed as both F & C. I assume this is in Celsius.
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  • _looby 3 years ago
    This recipe is directly plagiarised from Linzi Barrow's "Lancashire Food". It's a great pity that you can't do a fellow chef the decency of asking to borrow her recipe and crediting her properly.

    Thsi was posted at 1218 on 30th Jan 2015 -- let's see how long it stays up.
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  • Good4U 4 years ago
    Reviewed by Lovebreezy in IMI
    Butter Pie A Potato And Onion Pie
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  • Elfman42 6 years ago
    HP Sauce. The HP stands for the Houses of Parliament in London. It is not nearly as sweet as A1 or Heinz 57; in my opinion it is a far better condiment than either of those, and a must for dishes like Shepherd's Pie and English Pork Pie, though it's equally wonderful with steaks and roasts, and we always put it into our burger patties. I'm Canadian so HP is easy to find on the shelves here; I have no idea where one could procure it in the US, but if you can find it you owe it to yourself to give it a try.

    As for this Butter Pie recipe, it is now on my to-do list; I have potatoes and onions in the garden which should work wonderfully in a nice pie crust. Thank you for posting it!
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    " It was excellent "
    dee ate it and said...
    Well I love a Butter Pie and miss it so much. Moved back to the States just over a yr ago from Lancashire no less :) I will certainly have to give this pie a try. Many Thanks !
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  • lovebreezy 9 years ago

    Surprisingly delightful! This was excellent and fairly easy to make. Was not quite sure how a crust would make potatoes and onions any better but it really worked!

    Didn’t peel the spuds as we like them and had trouble with shaping my crust but that was my error, not the recipes.

    Didn’t like how hard it was to cut the pie into slices as the onions were a problem to cut through. Thought that the layers should have been separated. Now I may have misunderstood the directions here but the way I read it, the onions were left together in half moons.

    This was a little on the dry side as poster stated. Didn’t have any HP sauce nor steak sauce that may have made a difference. Mr. Breezy used catsup and liked it fine. We may add a little something inside to pick up the moisture next time but there will definitely be a next time.

    Now if I could just stop singing Paul McCartney’s “Uncle Albert”…

    Astrochef, do you mind if I post my “non professional” photos to your recipe?
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  • astrochef 9 years ago
    Sorry forgot about the translations HP Sauce is very similar to A1 Steak Sauce, just a little thicker
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  • lovebreezy 9 years ago
    Butter Pie is new to me. Seems easy enough for my talents. Please, what is HP sauce? Do you dip into the HP or pour it over a serving? TIA
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