Hairy Bikers’ Shropshire Fidget Pie Recipe

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A hearty, traditional British pie made with gammon, cooking apples, onions and potatoes


  • Ingredients
  • 3 medium potatoes, peeled and finely sliced
  • 2 onions, sliced
  • 2 cooking apples, peeled, cored and sliced
  • 3 Slices Sweetcure gammon, de-rinded and cut into strips
  • 40g butter (1 1/2 oz)
  • 2 tspn brown sugar
  • salt and black pepper
  • 1/2 tspn ground nutmeg
  • 2 tspn sage or a small bunch of chopped fresh sage
  • 150 ml pork or vegetable stock (5 fl oz)
  • 225g shortcrust pastry (8 oz)
  • Milk or beaten egg, to glaze


  • Preheat the oven to 180°C/350°F/gas 4.

  • Lightly fry the potatoes, onions and apples in the butter until just golden.

  • Remove with a slotted spoon and keep hot.

  • Place the gammon in the pan and fry lightly in the remaining fat.

  • Layer the gammon and the potatoes, onions and apples in a 1 litre (1 1/2 – 2 pint) pie dish, seasoning with sugar, salt, pepper, sage and nutmeg. Pour on the stock.

  • On a lightly floured surface, roll out the pastry and cover the pie, trimming the edges. Make a steam hole and decorate with the trimmings. Brush with milk or egg.

  • Bake for 30 mins, then reduce the oven to 170°C/325°F/gas 3 for a further 10-15 mins or until the pie is golden brown.

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