Parboil or steam the potatoes for about 10 minutes until just tender. Drain.
Layer the potatoes in a
Brush each sheet of filo pastry with melted butter. Take the pie dish from the oven and remove the greaseproof paper. Paint the rim of the dish with melted butter and arrange the filo pastry as artistically as you can, folding up the edges so there is no necessity to trim. Filo pastry is very adaptable and there is no need to cover the whole pie surface.
Put back in the oven for another 15–20 minutes until golden.
At the end of the eighteenth century, Count Rumford reported a soup that was brewed in Epping Workhouse that consisted in part of 28lb potatoes, 4lb pickled pork, 6 stones of shins and legs, 6lb skibling (meat waste) and 20lb of Scotch oatmeal.
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