For the pastry, simply pop flour, salt and butter into a processor and pulse until the mis looks like fine crumbs. Add beaten egg, ice water and vinegar then pulse again until the mix becomes a ball of dough. Wrap and chill for half an hour.
The mince filling is super easy to make too. Hear oil in a large frying pan, then add chopped onion and cook on a medium heat for about five minutes until they start to soften. Add the garlic, mince and cook until the meat is brown all over. Stir in flour, making sure the meat is evenly coated and cook for a couple minutes more. After, add the Worcestershire sauce, dark soy and stock then simmer until the mixture thickens.
Preheat the oven to 200C and put a baking sheet in the oven to heat. Roll our two thirds of the pastry on a lightly floured surface forming a 24cm circle about 3mm thick. Line the base and sides of the the tin, then pour the cooled beef filling in.
After, roll out the rest of the pastry to form a lid, brush round the edges of the pastry in the tin with beaten egg, then lay the pastry lid over the filling. Press to seal, making sure to trim any excess pastry off the edge. Cut a hole in the centre of the pie lid to release steam. If you’re feeling super fancy, use a fork to press a pretty pattern on the pie lid. Finally brush the pie with an egg wash. Cook for around 40 minutes until the pastry is golden brown and the filling is bubbling.
Serve hot with a dollop of creamy mash and seasonal veg. It really is the ultimate comfort food!
Just preheat your oven to 200C/Gas Mark 6, then boil peeled and halved potatoes until tender. Once they’re ready, drain and mash with a splash of milk and some butter. Season the mash with some pepper.
In another pan, pop some butter, flour and sliced onions and heat until the butter melts. Stir regularly for a minute or two. Whisk in 400ml of milk and bring to the boil, ensuring you stir away any floury lumps. Cook for a few minutes until thickened.
Removed from the heat and stir in some premixed fish, a teaspoon of mustard, some chives, sweetcorn and peas. Spoon into an oven-proof dish.
Lastly, spoon the mash on top an sprinkle with a generous portion of grated cheese – we like cheddar best!
After 20-25 minutes, your fish pie should be golden and bubbling! Remove from the oven and serve whilst hot.
As you can see, this pie is extremely easy to make, plus you can also divide it up into portions to be frozen for a quick, stress-free tea.
VEGETARIAN BRITISH PIE RECIPE: HOMITY PIE
To be honest, this meat-free, cheesy vegetable open pie is as good as any meat one! Also known as the Devon pie, due to beliefs that it’s from that region, the Homity pie is a gorgeous hearty meal. It’s prepped in under half an hour, and with a cooking time for up to an hour, it’s a great option if you fancy a wholesome dinner and have some time to cook!
Pop some butter and flour in a food processor and blend until the mix becomes fine breadcrumbs, then add an egg and pulse until the mix combines to form a dough. Flatten the dough into a round.
Pop the pastry into the centre of a 20cm tin and ease over the base. ensure some covers up the sides of the tin too.
Boil some potatoes for 15 minutes. Once tender, drain and tip them back into a saucepan, then cut into 3cm chunks.
Melt some butter and oil in a frying pan, then fry some onions for about 15 minutes, or until they turn soft and slightly golden brown. Add some garlic and cook for a couple more minutes, stirring regularly.
Preheat your oven to 200C/180C(fan) /Gas Mark 6. Add the onion and garlic to the potatoes, then sprinkle with some cheese and parsley. Add some spinach leaves, then season with nutmeg, salt ad pepper. Mix all the ingredients together well, then spoon this mix into the pastry case. Pour over some cream, ensuring it drizzles down between each layer. Sprinkle the remaining cheese on top.
Lastly pop the tin on a baking tray and bake for 40-45 minutes in the oven. The pastry should be crisp and a pale golden-brown.
Leave to cool for 10 minutes, then remove the pie from the tin. Cut into slices and serve on its own or with a green salad.