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Filled with wintry root veg and a cheesy sauce, with a parmesan pastry, this pie is a real treat! Replace the lard with vegetable fat if making this for vegetarians.
Sometimes it looks more elegant to serve individual pies, especially when entertaining. These lovely little morsels of meat and mushrooms really fit the bill…
Those who find pastry difficult to make will love this recipe, where everything is put into a food processor for quick and easy pastry so you still have the superior flavour of home-made, but without the hassle!
I first introduced this in 1978, but I've changed it into less of a family supper dish and into something more suitable for entertaining. Serve it with some sprigs of watercress for garnish, and I always think fish pie is lovely with fresh peas.
So simple to make and easy to serve.
Those who claim not to be able to make pastry will love this easy American rhubarb pie, as presentation skills really aren't needed! It's also lower in calories than a conventional pie as the top is left uncovered.
Yes, this really is easy. You can now buy packs of three different selections of ready-prepared game, or you can use all cubed venison.
This is what I call comfort food - the kind of thing to make on a cold, grey winter's day. You can vary the vegetables if you like (I quite like it with mushrooms replacing half the leeks).
This traditional pudding will go down a treat after a roast lunch on Sunday - serve it with plenty of cream for the finishing touch.
I've always wanted to do a non-meat equivalent of a pork pie and at last I've achieved it – serve with home-made pickles or chutneys. This is perfect food for outdoor eating and picnics
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