It doesn't get much more comforting than the classic British pie - add streaky bacon and thyme and serve in individually portioned dishes
- 1 tbsp butter
- 1 large onion, finely chopped
- 4 rashers streaky bacon, chopped
- 140g chestnut mushrooms, sliced
- 250g turkey mince (thigh is best)
- 25g plain flour
- 200ml chicken stock
- a few thyme sprigs, leaves picked
- ½ x 375g sheet ready-rolled puff pastry
- 1 egg yolk, beaten
- wilted spring greens, to serve
MethodAdd the onion and cook for 8-10 mins until softened. Add the bacon and mushrooms, and cook until both are browned. Add the turkey mince, breaking up with a wooden spoon, and cook for another 5 mins until browned.
- 2 tsp olive oil
- 1 small onion, chopped
- 6 pork sausages
- 250g chestnut mushroom, halved
- 1 tbsp wholegrain mustard
- 4 tbsp low-fat crème fraîche
- small bunch parsley, chopped
- 85g ciabatta, torn into small chunks
- Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.
- Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.
- Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.
- 125g long grain rice
- 50g butter
- 250g mushroom, roughly chopped
- 175g oyster mushroom
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp plain flour
- 300ml milk
- 425g cooked chicken
- juice ½ lemon
- 150ml pot soured cream
- pack dill, finely chopped
- 375g pack ready-rolled puff pastry
- 1 egg yolk, to glaze
- Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed – about 10 mins. Season, then set aside.
- Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden. Season, add the garlic, then cook for another couple of mins. Stir in the flour and cook for 1-2 mins, turning the vegetables over in it. Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more. Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens. Season well and let the sauce simmer so that the flour gets cooked. Stir in the cooked chicken and add the lemon juice, soured cream and dill.
- Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little. Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess. You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope. Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
- Heat oven to 200C/180C fan/gas 6. Make 3 slits in the centre of the pies, then brush the tops with egg yolk. Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.
- 4 large baking potatoes
- 2 tsp oil
- 250g pack chestnut mushroom, quartered
- 1 tsp cornflour
- 100ml milk, plus 3 tbsp
- 2 cooked chicken breasts, roughly shredded
- handful chopped parsley
- Microwave the potatoes for 10 mins on High, turning after 5 mins, and heat oven to 220C/fan 200C/gas 7. Meanwhile, heat the oil in a frying pan, then fry the mushrooms over a high heat until golden. Stir in the cornflour, gradually add 100ml milk, then simmer to a smooth sauce. Season to taste, then stir in the chicken and parsley.
- Scoop most of the potato from the skins, then mash with the remaining milk and some seasoning. Spoon the chicken filling into the shells, top with the mash, then bake for 10 mins until golden and the skins have crisped a little. Serve with green veg or a salad.