Traditional Lancashire Butter Pie (Friday Pie)

Line a pie dish with shortcrust pastry.

Peel and thinly slice potatoes and lots of onions.

Par-boil the potatoes for 5 minutes and sauté the onions in plenty of butter until soft.

Layer the potatoes and buttery onions into the pie crust, seasoning heavily with black pepper and salt.

Cover with a pastry lid, crimp the edges, and brush with milk.

Bake at 200°C for 30 minutes until golden brown. Historically served to Catholics on Fridays as a meatless alternative.