Pie Recipes to tuck into

We’ve put together a few easy pie recipes to warm your belly while we wait for spring to be sprung. We’ve got some British classics, one with a veggie twist, perfect for placing on your window to create those cartoon floaty smell tendrils. Get these in ya!

DISCLAIMER: If you are used to making your own pastry (ooh, look at you!) then turn away, as these either involve a mashed potato topping or store-bought pastry. 

Hearty Fish Pie


1kg Maris Piper potatoes, peeled and halved (peeling optional if you like those bits in the mash!)

400ml milk, plus a splash

25g butter, plus a knob

25g plain flour

4 spring onions, finely sliced

1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size)

1 tsp Dijon mustard

½ a 25g pack or a small bunch chives, finely chopped

handful frozen sweetcorn

handful frozen petits pois

handful grated cheddar



  • STEP 1
    Heat the oven to 200C/fan 180C/gas mark 6.
  • STEP 2
    Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
  • STEP 3
    When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
  • STEP 4
    Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
  • STEP 5
    Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
  • STEP 6
    Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
  • STEP 7
    Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
  • STEP 8
    Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.


Warming Chicken, Kale and Mushroom Pot Pie


1 tbsp olive oil

1 large onion, finely chopped

3 thyme sprigs, leaves picked

2 garlic cloves, crushed

350g chicken breasts, cut into small chunks

250g chestnut mushrooms, sliced

300ml chicken stock

100g crème fraîche

1 tbsp wholegrain mustard

100g kale

2 tsp cornflour, mixed with 1 tbsp cold water

375g pack puff pastry, rolled into a circle slightly bigger than your dish

1 egg yolk, to glaze



  • STEP 1
    Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softened. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.
  • STEP 2
    Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
  • STEP 3
    Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.


Veggie/Vegan Sweet Potato Shepherd’s Pie 


1 tbsp olive oil

1 large onion, halved and sliced

2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces

2 tbsp thyme chopped

200ml red wine

400g can chopped tomatoes

2 vegetable stock cubes

410g can green lentils

950g sweet potatoes, peeled and cut into chunks

25g butter

85g mature cheddar (or vegan cheese), grated



  • STEP 1
    Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
  • STEP 2
    Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
  • STEP 3
    Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
  • STEP 4
    Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
  • STEP 5
    Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
  • STEP 6
    Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated cheese and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
  • STEP 7
    Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

Zeen is a next generation WordPress theme. It’s powerful, beautifully designed and comes with everything you need to engage your visitors and increase conversions.

BN1 Magazine Subscribe
Get your local news join the newsletter