Saturday Pie

During the First World War, readers sent in recipes to the magazine The People's Friend. These were included in the Kitchen Club which was edited by Kitty. Gordon has tried out the Saturday Pie recipe from 1915:

'This is a great recipe for using up those leftovers from the week. As such, apart from the pastry, there is no actual recipe, just guidelines on the making of it. There wasn’t even a recipe for the pastry so I have quoted one from the period. What an excellent way to use up all those leftovers. Easy to put together and very tasty. Enjoy it with lashings of gravy.'

  • 6 oz plain flour
  • 1.5 oz lard
  • 1.5 oz butter
  • 2 tbsp water
  • Leftovers! Meat and/or vegetables.
  1. Butter the base and sides of a pie dish. 

  2. Spread a layer of mashed potato on the bottom.

  3. Add a layer of chopped cooked meat, seasoned with salt and pepper. 

  4. Add a little finely chopped onions and a dusting of mixed herbs. 

  5. Repeat for additional layer(s) until almost at the top of the dish.

  6. Add some thick gravy to the top layer (again there are no actual amounts quoted but remember you can serve this with a jug of gravy on the side anyway).

  7. Cover the dish with a nice crust and cook on a medium heat until the pastry is done (could be over 1 hour depending on the size of the dish).