It’s British Pie Week, hurray a great excuse to indulge in lots of lovely pies!

And a great excuse to get into the kitchen to do some baking!  Why not try this great british classic with a twist:

Black Pudding and Potato Pie.











  • 1 lb of mince meat
  • 1 ½ lbs / 680 g of potatoes
  • 2 medium onions
  • 2 carrots (optional)
  • 1 Oxo cubes
  • 3 tablespoons Bisto
  • 1 pint of boiling water
  • One Black Pudding, skinned &      sliced
  • 8 oz / 230g seasoned short crust pastry


  1. Cut all of the vegetables into 1 inch cubes and place in a casserole dish, add the mince to the dish.
  2. Make up the stock cube with the pint of boiling water and add to the casserole dish alongside the meat and vegetables and season.  Cover and cook at gas mark 4/350oF/180oC for 1 ½ hours.
  3. Make the bisto into a paste with a little cold water.  Add to the casserole along with the Black Pudding.
  4. Top with the short crust pastry and egg wash the top.
  5. Replace in the oven and continue to cook for approximately 30 minutes or until golden brown.
  6. Enjoy!

Definately going to try this sounds delicious! Xxx