British Pie Week


2 Must-Make Pie Recipes

Give me a good quality homemade pie with mash and gravy (preferably by a roaring fire in a country pub) and I’m happy.

So I’m all for celebrating British Pie Week.

Pies always feel like real comfort
food and a proper decadent treat.

Whether savoury or sweet, the humble homemade pie is a joy to eat. I’m not one of those pie purists who think it’s only a pie if it’s totally encased in pastry – a little pastry can go a long way – for me, it’s a rich, quality filling that counts.

The Dairy Diary and cookbooks have featured SO many pies over the years, but here are two particular favourites.


Minced Lamb Pie

Minced Lamb Pie

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 618 per portion
Fat 41g (17g sat) per portion


  • Butter 25g (1oz)
  • Olive oil 1 tbsp
  • Onion 1 large, peeled and chopped
  • Carrot 1 large, peeled and finely diced
  • Minced lamb 500g (1lb 2oz)
  • Plain flour 2 tbsp
  • Lamb or chicken stock 150ml (¼ pint)
  • Chopped rosemary 4 tsp or 2 tsp dried
  • Tomato purée 4 tsp
  • Worcestershire sauce 1 tbsp
  • Sherry 2 tbsp (optional)
  • Salt and freshly ground black pepper
  • Shortcrust pastry 400g (14oz)
  • Egg 1, beaten
  • Cheddar cheese 50g (2oz), grated
  • Mash and green beans to serve (optional)


  1. Heat the butter and oil in a frying pan, add the onion and carrot and cook until softened. Add the lamb and cook until browned all over. Stir in the flour then add the stock, rosemary, tomato purée, Worcestershire sauce, sherry, if using, and seasoning. Cover and simmer for 20 minutes, stirring occasionally. Leave to cool.
  2. Preheat the oven to 200°C/180°fan/Gas 6.
  3. Roll out half of the pastry and line a 25cm (10in) enamel pie plate. Fill with the lamb mixture.
  4. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry in the tin with water, cover with the rolled-out pastry and press the edges together to seal. Trim and decorate the edge, brush with egg and make a small hole in the centre.
  5. Place on a baking tray and bake for 20 minutes. Sprinkle with the cheese and bake for a further 15–20 minutes until the pastry is golden. Serve with mash and steamed green beans, if you like.

Cook’s tips
If you don’t have an enamel pie plate then line a 23cm (9in) shallow loose bottomed tart tin with half the pastry, add the filling and roll out the remaining pastry to just a little bigger than the top of the tin then press the pastry edges together and trim off the excess before glazing and topping with cheese.


Butterscoth Pie

Butterscotch Apple Pie

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 467 per portion
Fat 27g (13g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Light muscovado sugar 75g (3oz)
  • Golden syrup 1 tbsp
  • Butter 75g (3oz)
  • Cornflour 1 tbsp
  • Lemon juice 1 tbsp
  • Cooking apples 900g (2lb), peeled, cored and thickly sliced
  • Ready-rolled sweet dessert pastry 320g pack
  • Milk to brush
  • Caster sugar 1 tbsp


  1. Preheat the oven to 200°C/180°fan/Gas 6.
  2. Put the muscovado sugar, syrup and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Mix the cornflour with the lemon juice and add to the sauce. Heat, stirring, until thickened.
  3. Put the apples in a pie dish and pour over the butterscotch sauce.
  4. Place the pastry on a lightly floured surface and cut out a lid for the pie and a long strip of pastry about 1cm (½in) wide. Dampen the rim of the pie dish and put the strip of pastry around it. Dampen the pastry strip and cover with the pastry lid. Use any trimmings to make decorations. Make a slit in the top, brush with milk and sprinkle with caster sugar. Bake for 25-30 minutes until golden.

Cook’s tips
Keep stirring the butterscotch sauce as you make it so that the sauce doesn’t stick and catch on the base of the pan.



Dairy Diary Favourites cookbookBoth recipes are taken from Dairy Diary Favourites, which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.










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