Rabbit pot pie with loads of carrots and a creamy cider and crème fraiche sauce baked under a crisp and easy-to-make golden suet crust pastry.
Cumberland pie is a variant on a classic shepherd’s pie featuring a minced beef base with leeks and cheesy mash and breadcrumb topping.
Shepherdess pie is a vegetarian shepherd’s pie, mine has a glorious lentil & fennel ragu under a crispy mashed potato lid topped with cheese.
Cheese and potato pie was ever present on the school dinner menu as well as at home, it is essentially a cheesy mash bake and it is awesome!
Cheese and onion pie, a true British institution, my version adds potato & wholegrain mustard to sharp Cheddar and onions cooked two ways.
Meat and potato pie is a British institution, my version remains pretty traditional and uses beef shin and two types of potato.
This beef hotpot features a delicious spicy beef stew that features almonds & dried apricots and is finished with a crispy sliced potato lid.
Chicken hotpot with leeks in a creamy whole-grain mustard sauce made from a roux without cream and topped with a layer of crispy potatoes.
The traditional Cornish Pasty dates back to the 13th century and is a pie that squeezes a great deal from pastry, beef, swede and potatoes!
Mini or individual lemon meringue pie, turns the classic British dessert into individual tarts topped with blow-torched Italian meringue.