Cowheel Pie

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Cheap, nutritious and very filling. Serve with some good freshly made mustard.


  • 1 cowheel
  • 1 large onion
  • Water or veal or chicken stock
  • 8 oz (250 g) cooked butter beans
  • Salt and pepper
  • 2 oz (50 g) butter
  • 4 oz (125 g) flour
  • Milk or beaten egg to glaze


Cut up the cowheel and onion, cover with water or veal or chicken stock and simmer for about 2 hours until tender.

Strain the cowheel, reserving the stock. Arrange in alternate layers with the cooked butter beans in a greased pie-dish, seasoning each layer with salt and pepper and moistening with stock.

Rub the butter into the flour with a pinch of salt and mix to a soft dough with cold water. Roll out rather larger than the dish, damp the edges of the dish, and cover with the pastry. Make a hole in the centre, trim with pastry leaves, decorate the edges and brush the top with milk or egg. Bake in the oven at gas mark 6, 400°F (200°C), for 30 minutes.