Yorkshire Pan Pie



Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 tablespoon dripping
  • 1 large onion
  • 8oz stewing steak
  • 3 carrots
  • 2 tomatoes
  • 2 leeks
  • Salt and pepper
  • 3oz self-raising flour
  • 1½oz shredded suet


    Melt the fat in a saucepan. Chop the onion finely and cut the meat into cubes. Fry the onion and the meat until golden. Slice the carrots, tomatoes and leeks, and add them to the saucepan. Add just enough water to cover and simmer for thirty minutes. Season well with salt and pepper and continue cooking gently for fifteen minutes. Mix together the flour and suet with a pinch of salt and enough cold water to make a firm dough. Form this dough into a circle slightly smaller than the saucepan. Put this on top of the meat and vegetables. Put on the lid and cook gently for one hour.