British Pie Week

To celebrate British Pie Week, I want to share two of my favorite pie recipes that I swear by for lunch for work or even a quick, delicious dinner. Quick and easy to make, what’s not to love about pies?! 


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Mushroom, Spinach & Potato Pie 

Prep Time: 15mins / Cook Time: 45mins / Serves: 4

Shopping List/Ingredients:

  1. 400g Spinach
  2. 1 tbsp olive oil
  3. 500g mushrooms of your choice (I use chestnut)
  4. 2 cloves of garlic, crushed
  5. 250ml Vegetable Stock (I use Knorr)
  6. 300g cooked new potatoes (cut into bite size chunks)
  7. 1 tbsp grain mustard
  8. 2 heaped tsp of light creme fraiche
  9. 3 sheets filo pastry
  10. 300g green beans & 300g broccoli – both steamed

Method:

  1. Heat oven to 200c/180c fan/gas 6. Wilt spinach in a colander by pouring a kettle of hot water over the spinach.
  2. Heat half the oil in a large pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 minute and then pour in the stock, mustard, and potatoes. Let the mixture bubble for a few minutes until reduced. Remove from the heat, add the Creme Fraiche and spinach and then pour into your pie dish and then cool for a few minutes.
  3. Brush the filo pastry sheets with the remaining oil, cut each sheet into quarters and then scrunch up and lay on top of the pie filling. Back for 20-25 minutes until golden.

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Easy Fish Pie 

Prep Time: 15mins / Cook Time: 45mins / Serves: 4

Shopping List/Ingredients:

  1. 1kg Potatoes of your choice (Maris Piper are great but I would love to try this with Sweet Potato!)
  2. Knob of butter & splash of milk
  3. 25g Unsalted Butter
  4. 25g plain flour
  5. 4 spring onions, finely sliced
  6. 400ml milk
  7. 400g of fish mix e.g prawns, salmon and cod (or you could make entirely with salmon if you like!)
  8. 1 tsp of Dijon mustard
  9. 30g frozen peas
  10. 80g grated cheese of your choice

Method:

  1. Preheat oven to 200c/180 fan/gas mark 6. Put potatoes in a saucepan and cover with water. Bring to the boil and the simmer until tender. When cooked, drained thoroughly and mash with a splash of milk and knob of butter. Season with desired seasoning.
  2. Put the butter, flour and spring onions in another pan and heat until butter has melted. Cook for 1-2mins. Then whisk the milk in gradually and bring to the boil, stirring to avoid lumps and avoid food sticking to the pan. Cook for 3-4 minutes until thick.
  3. Take off the heat and stir in the cheese, fish, mustard and peas. Spoon into an ovenproof dish. Spoon the mashed potato on top and sprinkle with cheese. Pop in the oven for 20-25mins or until golden and bubbling at the edge.

I hope that you get to make one of these recipes during British Pie Week, or even use for your own lunch or dinner at any other time. Enjoy x

Recipe credits to BBC Good Food

 

 

 

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