The world of savory pastries is a delicious and diverse landscape, and when it comes to meat pies, the British Isles reign supreme. From Cornwall’s famous pasties to the steak and kidney pies found in pubs across the land, the UK knows its way around a good pastry crust filled with hearty ingredients. But what about the dish we Americans know as “pot pie”? Is there a direct equivalent in British cuisine, and if not, what terms do Brits use for similar creations? The answer is more nuanced than a simple translation, and understanding it requires a journey through the history and regional variations of British food.
The Challenge of Defining “Pot Pie”
Before we can explore what British people call pot pie, we need to clarify what we mean by “pot pie” in the first place. In the United States, a pot pie typically consists of a creamy, often gravy-based filling, containing meat (usually chicken, but sometimes beef or turkey) and vegetables like carrots, peas, and potatoes. This filling is then encased in a flaky pastry crust, which may cover the entire dish (top and bottom) or just the top. Critically, the filling is often cooked separately and then baked within the crust.
However, this definition can be quite broad, and regional variations exist even within the US. Some pot pies are made with biscuit dough instead of pastry, while others might include different vegetables or spices. This lack of a strict, universally agreed-upon definition makes it difficult to find a direct British equivalent.
The British Pie Landscape: A World of Options
The British culinary tradition boasts a vast array of pies, each with its own unique characteristics and regional identity. These pies vary in terms of their fillings, crusts, and cooking methods, and some overlap with the American concept of pot pie, while others diverge significantly.
Meat Pies: The Staple of British Cuisine
At the heart of British pie culture lies the meat pie. This category encompasses a wide range of savory pies filled with various meats, often combined with vegetables and gravy. Steak pie, steak and kidney pie, and minced beef pie are just a few examples. These pies are typically enclosed in a pastry crust and baked until golden brown.
While these meat pies share some similarities with American pot pies, there are key differences. For instance, the filling in a British meat pie is often cooked directly within the crust, rather than being prepared separately. The gravy is typically thicker and richer, and the vegetable selection may vary.
The Cottage Pie and Shepherd’s Pie: Potato-Topped Delights
Moving away from pastry-covered pies, we encounter the cottage pie and shepherd’s pie. These dishes feature a minced meat filling (beef for cottage pie, lamb for shepherd’s pie) topped with a layer of mashed potatoes. While technically not pies in the traditional sense (they lack a pastry crust), they offer a similar combination of meat and vegetables in a comforting, baked format.
The cottage pie and shepherd’s pie are a popular option, especially for a filling and easy meal. While they are not pies, they are worth considering when looking for alternatives to a pot pie.
Puddings: A Savory Surprise
The term “pudding” in Britain doesn’t always refer to a sweet dessert. Savory puddings, such as steak and kidney pudding, are a traditional British dish consisting of a suet pastry encasing a meat filling. The pudding is typically steamed rather than baked, resulting in a moist and tender texture.
These puddings are a completely different method of preparation and so set themselves apart from the classic idea of a pot pie.
British Alternatives to American Pot Pie
So, if there isn’t a single dish that perfectly matches the American concept of pot pie, what would a British person typically call something similar? The answer depends on the specific characteristics of the dish in question.
Chicken Pie: The Closest Equivalent
Perhaps the closest British equivalent to chicken pot pie is simply “chicken pie.” This dish typically features a creamy chicken and vegetable filling encased in a pastry crust. The filling may be similar to that of an American pot pie, although it’s often less reliant on a thick, gravy-like sauce and more focused on the natural flavors of the chicken and vegetables.
The pastry crust may cover the entire pie or just the top, depending on the recipe and personal preference. Chicken pie is a common and well-loved dish in Britain, often served as a hearty meal on a cold day.
Other Meats: Variations on a Theme
While chicken pie is the most direct equivalent, British cooks also make similar pies using other meats. Beef pie, lamb pie, and even game pies (filled with venison, pheasant, or other game meats) can all be considered variations on the pot pie theme.
These pies may have different flavor profiles and ingredient combinations, but they share the same basic structure: a savory filling encased in a pastry crust.
The “Pie and Mash” Shop Experience
No discussion of British pies would be complete without mentioning the “pie and mash” shop. These traditional establishments, particularly common in London, serve a variety of meat pies alongside mashed potatoes and a green parsley sauce known as “liquor.”
The pies offered in these shops are typically simple and inexpensive, but they represent an important part of British culinary heritage. While the experience is quite different from eating a homemade pot pie, it offers a taste of authentic British pie culture.
Regional Variations and Dialectal Differences
As with any culinary tradition, regional variations and dialectal differences play a significant role in how pies are named and prepared across Britain.
Northern Pies: A Hearty Affair
In the north of England, pies tend to be larger and more substantial than those found in the south. Meat and potato pie is a particular favorite, often featuring chunks of beef and potatoes in a rich gravy. These pies are designed to provide sustenance and warmth in the colder northern climate.
Scottish Pies: A Unique Twist
Scotland has its own distinct pie culture, with dishes like the Scotch pie holding a special place in the national cuisine. This small, double-crusted pie is filled with minced mutton and spices, and it’s often served at football matches and other sporting events.
The Scotch pie is a very specific item and does not compare to the American pot pie.
Cornish Pasties: A Handheld Delight
While technically not a pie in the strictest sense, the Cornish pasty deserves a mention. This handheld pastry is filled with beef, potatoes, swede (rutabaga), and onions, and it’s crimped along one side to form a sturdy, portable meal.
The Cornish pasty is a great British staple, however, it is very different from the American pot pie.
Conclusion: Embracing the Diversity of Savory Pastries
In conclusion, there isn’t a single, universally accepted term for “pot pie” in British English. The closest equivalent is likely “chicken pie,” but the vast and varied landscape of British pies offers a plethora of options for savory pastry lovers.
From meat pies and cottage pies to savory puddings and regional specialties, the UK boasts a rich and diverse pie culture that is sure to satisfy any craving. So, the next time you’re in Britain and looking for something similar to a pot pie, be prepared to explore a world of delicious and unexpected flavors.
Instead of trying to find a direct translation, embrace the opportunity to discover the unique and wonderful world of British pies. You might just find your new favorite dish!
What is the most common name for pot pie in Britain?
The most common name for pot pie in Britain isn’t actually “pot pie” at all. While the term is understood due to American media influence, it’s rarely used natively. The prevalent term across the UK for this type of dish is “pie.” The specific type of pie is then often clarified with a descriptor like “chicken pie” or “steak pie,” indicating the filling within the pastry case.
Therefore, if you were to ask for a “pot pie” in a British restaurant, you might receive a puzzled look or be directed to something that loosely resembles it. The best way to ensure you get the intended dish is to specify the filling you desire within a pie, for example, “chicken and mushroom pie” or “steak and ale pie.” This will be readily understood throughout the country.
Are there regional variations in the name for pot pie in Britain?
Yes, while “pie” with a descriptor is the most widespread term, there are indeed regional variations. For instance, in certain parts of Scotland, a “scotch pie” is a common sight – though this is often a mutton pie with a double crust and may not align exactly with the American conception of a pot pie. Certain regions may also favor specific fillings, influencing the prominence of pies with names that reflect those ingredients.
Furthermore, some areas, particularly in the north of England, might use the term “pasty” to refer to a handheld savory pie, especially one with meat and vegetables. While not strictly a pot pie, the concept is similar. The key takeaway is that regional culinary traditions can influence both the name and ingredients of savory pies.
What is the typical pastry used for British pies?
The typical pastry used for British pies varies depending on the type of pie and regional preferences. Shortcrust pastry is a common choice for the base and sometimes the lid of a pie, known for its crumbly texture. Puff pastry, with its flaky layers, is also frequently used, especially for the top crust of a pie, adding a light and airy element to the dish.
In addition to these, rough puff pastry, a quicker version of puff pastry, is also a popular choice. Some pies may even use suet pastry, particularly in older or more traditional recipes. Suet pastry has a richer flavor and a slightly heavier texture. Ultimately, the choice of pastry depends on the desired outcome and the specific recipe.
Is there a difference between a pie and a pasty in Britain?
Yes, there is a distinct difference between a pie and a pasty in Britain. Generally, a pie is cooked in a dish or tin and can have a top crust only (like a shepherd’s pie) or a top and bottom crust (fully enclosed). A “pasty,” on the other hand, is typically a handheld, self-contained pastry case filled with savory ingredients.
Pasties are often D-shaped or half-moon shaped and are traditionally associated with Cornwall, where they were originally made for miners to take down the mines for lunch. While both pies and pasties are savory pastries, their shape, method of cooking, and intended consumption differ.
Are there any famous British pies that resemble pot pie?
Yes, several famous British pies bear a resemblance to pot pie, though with distinct characteristics. Chicken and mushroom pie is a classic, featuring a creamy chicken and mushroom filling encased in pastry. Steak and ale pie, another popular choice, contains chunks of beef cooked in ale, often with vegetables.
Beyond these, cottage pie and shepherd’s pie, topped with mashed potatoes instead of pastry, share the hearty, comforting qualities of pot pie. These variations showcase the British love of savory pastries and demonstrate the diverse ways in which they incorporate meat, vegetables, and sauces into a filling and satisfying meal.
How has American pot pie influenced British cuisine?
American pot pie has had a limited, yet noticeable, influence on British cuisine. With increased exposure to American culture through media and travel, the term “pot pie” is now understood by many British people. Some restaurants, particularly those catering to an international clientele, might offer dishes specifically labelled as “pot pie.”
However, the direct impact remains less pronounced than the existing, deeply rooted tradition of British pies. While “pot pie” may appear on menus, the classic British pies like steak and ale pie or chicken and mushroom pie still reign supreme. The American influence is more about awareness than a complete adoption of the dish.
How do British people typically serve and eat pies?
British people typically serve and eat pies as a main course. A pie is often accompanied by vegetables such as mashed potatoes, peas, or green beans. Gravy is a common accompaniment, enhancing the savory flavors of the filling. Depending on the region and personal preference, some might add a dollop of mashed swede or other root vegetables.
Many British people enjoy their pies hot, straight from the oven, either at home or in a pub or restaurant. Pies are considered a comforting and hearty meal, often associated with cooler weather or special occasions. The presentation is usually simple, focusing on the pie’s rich filling and golden crust.