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1200g equal quantities of diced stewing veal, pork and lamb
50g dripping
350g onions, peeled and sliced
350g carrots, peeled and sliced
25g plain flour
1litre Essential Cuisine Veal or Chicken Stock (made up with 16-20g mix per litre of water)
35g raw pearl barley
5g mixed dried herbs
700g King Edward potatoes, peeled and thinly sliced
75g grated cheddar cheese
Salt and pepper to taste
Chefs tip:
The hodgepodge pie derives from medieval pies such as Gees in Hoggepot and Goos in Hochepot. It is quite unique because it has a variety of meats in the pie, this Northumbrian version is thickened with flour and pearl barley, a filling one-pot meal, for a cold Winters day.