These comforting pies are sure to warm you up and keep you satisfied
You can't go wrong with a chicken and mushroom pie. Rich, creamy sauce with chopped mushrooms coats each morsel of tender chicken, surrounded by a flaky pie crust. Spruce up your pie by adding in bacon for additional flavour, as Jordon Ezra King of Mob Kitchen does.
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Guiness lends richness to the silky beef and vegetable stew hidden within the glistening puff pastry in this classic steak pie. Opt to replace the Guiness with ale, or leave the alcohol out completely depending on your preference. Jon Watts' recipe also incorporates fresh herbs in the form of parsley, thyme and rosemary.
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Often mistaken for cottage pie, which uses beef, shepherd’s pie is traditionally made with only lamb. The mixture is topped with buttery piped potatoes before being placed in the oven, resulting in a crisp topping. While this recipe incorporates lamb shoulder, using lamb mince is ideal if you're pushed for time.
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The name of this comfort food is derived from the fact that in the past, people who consumed the affordable dish often lived in cottages. Cheddar cheese is grated atop the layer of piped potatoes in the case of Thom Bateman's recipe, resulting in a savoury golden brown crust.
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Moving on to sweets, classic pumpkin pie sees silky pumpkin custard within a crumbly shell of shortcrust pastry. Catherine Zhang makes her crust from scratch, but if you’re running short of time, frozen shortcrust pastry does the trick.
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There are few things as glorious as a slice of pecan pie. Symmetrically placed pecans fill the pie shell before being topped with a buttery, brown-sugar glaze. Christina Leopold’s recipe is ideal for plant-based pie lovers, as it uses vegan butter and coconut cream.
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Made from a mixture of stewed apples infused with warm spices such as cinnamon and nutmeg, it's hard to go wrong with a slice of apple pie. Lucie of Butterhand makes single serving hand pies with puff pastry, but if you're feeding a crowd, opt to pour the fruity mixture into a larger pie crust.
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