Celebrate National Pie Day With a Twist

January 17, 2019


Happy national pie day! Our nation absolutely loves pies and not only because of their taste, but also for the sense of family and togetherness that they convey. The word “pie” synonymous with something savoury in Britain. So, forget your apples, rhubarb and berries, and join us as we celebrate National Pie Day with a twist.

One of our favourite pies, without any doubts, is the Cottage Pie. It is a meat pie with a topped with mashed potatoes. It also has a sister pie called Shepard’s Pie, which uses lamb instead of beef. lamb. A well-known cousin of both of these pies is the Cumberland Pie, which tops the dish with breadcrumbs and cheese.

Cottage Pie

Cumberland Pie - National Pie Day

The ingredients are really simple and require very little messing around: beef, carrots, onions, a bit of flour, tomato purée, celery, garlic, beef stock, bay leaf and thyme for the main part of the pie. Cook the carrots and the onions in a pan with a bit of oil until soft, then add the beef and cook for few minutes. After that add the tomato purée, the beef stock, the bay leaf and thyme. Cook it for 30 minutes.
For the mash, you need potatoes, milk, butter, cheddar and nutmeg. Boil the potatoes until they’re soft. Drain and mash with milk, butter, salt and pepper. When everything is ready and cooked, put the meat in an ovenproof dish and add the topping. Baking the pie for 30 minutes really fuses all of the ingredients together to create a mouthwatering pie.

Vegan Shepards Pie

Vegan Shepards Pie National Pie Day

For those undertaking Veganuary, we’d like to share a classic British pie without meat: here’s our favourite recipe for a Vegan Shepherd’s pie. To make up for the lack of meat this recipe incorporates some tasty alternative ingredients like chestnut mushrooms, sun-dried tomatoes, balsamic vinegar, lentils, chickpeas, parsley, rosemary and lemon.

Peel and chop the potatoes and boil them and add the sweet potatoes after few minutes. When cooked, drain them and mash them into a pan with the dairy-free margarine and put it aside.

Add the onion, carrots, garlic, thyme and celery in a pot, then chop the tomatoes and the mushrooms and add them into the pan, along with the vinegar. Add lentils and chickpeas and parsley. Transfer to a baking dish, spread the mash on the top and add lemon, breadcrumbs and put it in the oven for 10 minutes.


What’s your favourite type of pie? Savoury pies, or sweet pies? Share your favourite pie recipes with other readers below.