10 Perfect Pies from Tesco
Everybody loves a pie, and what better time to enjoy one than national pie week!
Tesco have come up with 10 perfect pie recipes to give you a bit of pie inspo for the week!
Tesco’s collection of savoury pie recipes include meaty classics, creamy fish mixes and veggie bakes; with puff pastry, buttery shortcrust and creamy mash toppers. Perfect for a delicious family dinner or comfort food.
Corned beef pie
For retro-inspired comfort food, try this corned beef pie recipe. This comforting pie is topped with buttery shortcrust pastry and ready in under 45 mins for a wallet-friendly meal.
- Preheat the oven to gas 6, 200°C, fan 180°C. In a shallow casserole dish, heat the oil and cook the onions and leeks for 6-8 mins over medium heat until beginning to brown. Add the chopped carrot and cook for 2mins.
- Gently stir through the corned beef and cook for 1-2 mins until beginning to colour. Add the Worcestershire sauce and the stock and season with black pepper.
- Unroll the pastry and use a rolling pin to roll a bit wider if needed, so it covers the top of your baking dish. Wet the edges of the dish with a little milk and lay the pastry over the top of the filling. Score an X into the middle to allow steam to escape and trim off any excess pastry. Brush all over with the milk and bake for 20 mins, or until the pastry is golden brown.
- Meanwhile, put the frozen peas into a steamer basket and top with the cabbage. Steam for 3-4mins or until just soft. Tip into a serving dish and toss with the butter until coated. Serve the pie with the warm mixed peas and cabbage.
- 1 tbsp vegetable oil
- 2 onions, chopped
- 1 leek, sliced
- 2 carrots, chopped
- 340g tin Princes Reduced Salt Corned Beef, cut into cubes
- 1 tsp Worcestershire sauce
- 1 beef stock cube, made up to 400ml
- 375g ready-rolled shortcrust pastry
- 2 tbsp semi-skimmed milk
- 350g frozen peas
- ½ Savoy cabbage, thinly sliced
- 30g unsalted butter
Smoked haddock chowder pot pie
Popping a pastry lid on a rich smoked haddock chowder turns this dish into the ultimate creamy comfort food the whole family will love.
- Preheat the oven to gas 7, 220°C, fan 200°C. In a large ovenproof frying pan (about 28cm wide and 5cm deep), heat the oil over a medium heat. Add the onion and potatoes and cook for 15 mins until goldenand the potatoes have softened.
- Add the butter and, once melted, add the flour and stir for 1 min. Gradually add the milk, stirring to make a smooth sauce. Increase the heat slightly, bring to the boil and simmer for 2 mins until thickened. Remove from the heat.
- Add the crème fraîche and parsley. Season well. Leave to cool for 5 mins, then stir in the sweetcorn and peas, and top with the haddock.
- On a lightly floured surface, roll out the pastry so that it is large enough to cover the pan. Use the rolling pin to help drape it over the pan, then press down firmly around the edge. Trim around the pan and reserve the trimmings for decorating, if you like. Brush with 2 tbsp milk and decorate with the trimmings, if using. Brush again with milk, then bake for 25-30 mins until golden and crisp. Leave to stand for 5 mins then serve.
- ½ tbsp olive oil
- 1 onion, finely chopped
- 350g potatoes, peeled and diced
- 30g unsalted butter
- 30g plain flour, plus extra for dusting
- 500ml semi-skimmed milk, plus 2 tbsp extra for brushing
- 60g half-fat crème fraîche
- 3 tbsp roughly chopped fresh parsley
- 150g frozen sweetcorn
- 150g frozen garden peas
- 2 x 280g packs smoked haddock, cut into large chunks
- 375g ready-rolled light puff pastry
Healthy shepherd’s pie
This healthy shepherd’s pie is topped with a deliciously crunchy parsnip and parsley potato rosti. With melt-in-the-mouth lamb coated in a rich tomato sauce, this hearty family favourite is perfect on chilly nights.
- Preheat the oven to gas 6, 200°C, fan 180°C. Cut half the parsnips and all the leeks, sweet potato and carrots into generous, bite-sized pieces. Toss with 1 tbsp olive oil and spread out on a baking tray. Roast for 20-25 mins until just beginning to brown.
- Meanwhile, put 1 tbsp of olive oil in a deep frying pan and set over a high heat. Add the lamb and brown on all sides then remove to a plate and reduce the heat to low-medium. Add the chopped onion to the pan and cook gently for 10 mins, stirring often. Return the lamb with the garlic and tomato purée, cooking gently for a minute or so.
- Combine the cornflour with 3 tbsp of the stock in a cup to make a paste. Whisk this into the remaining stock then turn the heat up slightly and add to the lamb mixture, stirring often to prevent lumps forming. Bring to the boil, partially cover and simmer gently for about 15 mins, until thickened. Stir in half the parsley then remove from the heat and stir in the roast vegetables. Spoon this filling into a medium-sized ovenproof dish (about 20cm x 30cm). Reduce the oven temperature to gas 4, 180°C, fan 160°C.
- While the lamb mixture simmers, coarsely grate the remaining parsnips. Grate the potato separately and wring out in a clean tea towel, to remove as much liquid as possible. Toss the dried-out potatoes and parsnips together with the remaining 1½ tbsp of olive oil and remaining parsley. Add a good seasoning of salt and pepper.
- Arrange this rosti mixture on top of the filling in an even layer. Bake for about 40 mins, until well-browned and tender on top and bubbling beneath. Rest for 5 mins before serving with steamed green vegetables.
- 625g parsnips, peeled
- 2 leeks, trimmed
- 1 medium sweet potato, peeled
- 2 medium carrots, peeled
- 3½ tbsp olive oil
- 300g diced lamb leg
- 1 large onion, chopped
- 1 garlic clove, crushed
- 2 tbsp tomato purée
- 2 tbsp cornflour
- 500ml lamb or vegetable stock
- large handful flat-leaf parsley, finely chopped
- 400g large, waxy potatoes, peeled
- steamed green vegetables, to serve
Spring greens and butter bean pot pie
Packed full of fibre and protein, butter beans are at the centre of this super vegan pie. Combining with fresh, seasonal Spring veg and a smooth, silky sauce, this pot pie is perfect for a meat-free midweek dinner.
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat ½ tbsp oil in a large saucepan over a medium heat and fry the leek for 3-4 mins to soften. Add the garlic, fry for 1 min, then stir in the flour until it’s incorporated. Slowly whisk in the stock to make a smooth sauce.
- Meanwhile, boil the potatoes for 12-15 mins until tender; drain and set aside to steam-dry.
- Stir the beans, peas, greens and 2 tsp vinegar into the sauce. Bring to a simmer to defrost the peas and wilt the greens; season. Transfer to an ovenproof pie or baking dish (about 20 x 25cm).
- Unroll the pastry and place over the pie dish. Use water to seal to the dish, then crimp the edges. Trim any excess from the sides and use to decorate the pie (stick on with a little water). Make a hole in the centre with a knife tip. Bake for 20-25 mins until golden and puffed.
- Meanwhile, put the potatoes on a baking tray and crush to flatten slightly. Drizzle with 1 tbsp oil, season with pepper, then roast for 15-20 mins until crispy. Mix the olives, parsley, ½ tbsp oil and 2 tsp vinegar in a bowl. Spoon over the potatoes and serve with the pie.
- 2 tbsp olive oil
- 1 leek, washed, trimmed and sliced
- 2 garlic cloves, crushed
- 3 tbsp plain flour
- 1 vegetable stock pot, made up to 600ml
- 450g baby potatoes, halved if large
- 400g tin butter beans, rinsed and drained
- 200g frozen peas
- 200g fresh greens, washed and sliced, thick stalks removed
- 4 tsp red wine vinegar
- 375g pack lighter puff pastry
- 25g pitted black olives, finely chopped
- 10g fresh parsley, finely chopped
Beef, swede and barley pie
A hearty beef pie that can be prepared ahead and pulled out of the freezer when it’s needed – the perfect winter meal for all the family.
- Heat the oil in a large saucepan over a medium-high heat. Toss the beef with 2 tbsp flour and season. Fry in batches for 5 mins or until browned all over. Remove from the pan and set aside.
- Fry the carrot, onion and swede in the same pan for 10 mins or until starting to colour. Return the beef to the pan. In a small bowl, gradually mix 50ml of the stock into the remaining flour, until combined. Add to the pan along with the remaining stock, the bay leaf and thyme. Bring to the boil, then cover and simmer on a low heat for 1 hr.
- Add the barley, cover again and simmer for 1 hr or until the meat is tender and the barley is just cooked. Tip into a 24cm round pie dish, discarding the bay and thyme. Leave to cool to room temperature. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C.
- Unroll the puff pastry, discarding the paper. Roll out until large enough to cover the pie dish, if needed. Crimp the edges and use a knife to make a cross in the centre. Re-roll any leftover pastry to make a decorative shape, if you like, then put on top of the pie. Brush all over with the beaten egg, then bake for 45 mins until golden and puffed up. Leave to rest for 10 mins. Serve with the green beans.
- 1 tbsp olive oil
- 400g diced beef
- 3 tbsp plain flour
- 1 large carrot, scrubbed and cut into small chunks
- 1 onion, roughly chopped
- 500g swede, peeled and cut into small chunks
- 700ml beef stock, made with 1 stock cube
- 1 bay leaf
- 3 thyme sprigs
- 100g pearl barley, rinsed
- 375g pack ready-rolled light puff pastry
- 1 egg yolk, beaten
- 220g pack green beans, steamed
Vegan potato, rosemary and onion pie
Made with fluffy potatoes, sweet onion and a medley of herbs and spices, this hearty vegan potato pie recipe is the perfect winter warmer for those following a vegan or vegetarian diet.
- Heat half the oil in a large heavy-based frying pan and cook the onion over a medium-high heat for 5 minutes until softened and starting to turn golden. Remove from the pan using a slotted spoon and set aside. Add the sliced potatoes, rosemary leaves and spices to the pan with the remaining olive oil and cook over a medium heat for 5-8 minutes until lightly golden, tossing occasionally with two spoons. Remove from the heat and arrange in layers with the onions in a large 2 ltr (31/3pt) pie dish. Pour over the vegetable stock and season generously with salt and freshly ground black pepper.
- Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry and cut a thin strip of pastry to place around the edge of the pie dish, pressing down with a little water to seal, then lightly brush the top of the pastry strip with more water and put the remaining pastry over and seal again, using a fork to press the two pieces of pastry together. Trim the excess and make an incision in the centre of the pie for the steam to escape and lightly brush all over with the soya milk.
- Bake for 25-30 minutes until the top is golden and the potatoes inside are tender. Serve with plenty of fresh green vegetables, if you like.
- 6 tbsp olive oil
- 1 large onion, thinly sliced
- 1kg white potatoes, scrubbed and thinly sliced
- 5 tbsp fresh rosemary leaves, chopped
- ½ tsp chilli flakes
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- 300ml (1/2pt) vegetable stock
- 1 x 375g pack ready rolled vegan puff pastry
- 2 tbsp soya milk
Chicken, bacon and leek cottage pie
For a quick and easy family dinner, try this hearty cottage pie packed with succulent chicken and crispy bacon lardons and topped with golden potatoes and rich Cheddar. Full of flavour and simple to make, it’s the perfect midweek meal.
- Heat the oil in a large frying pan or shallow casserole. Add the chicken and lardons and cook until golden. Add the leeks and cook for 2-3 minutes, until softened. Scatter over the flour and stir until absorbed.
- Gradually pour in the stock then cook for 5 mins, or until the chicken is cooked through with no pink meat showing and the sauce has thickened. Preheat the grill to its highest setting. Stir the crème fraîche or cream into the chicken mixture and season well. Carefully pour the mixture into a large baking dish.
- Heat the mashed potato following the pack instructions, then stir in the parsley and cheese. Spoon it evenly over the chicken mixture, then top with a little extra cheese. Grill until the topping is golden and crisp. Serve.
- 1 tbsp olive oil
- 500g chicken thigh fillets, chopped into bite-sized chunks
- 100g lardons
- 2 leeks, sliced
- 1 tbsp plain flour
- 250ml chicken stock
- 2 tbsp low-fat crème fraîche or double cream
- 1 x 800g pack fresh mash
- handful fresh parsley, chopped
- 50g Cheddar, grated, plus extra to sprinkle on top
Watercress and lemon chicken pot pies
This take on a classic pub pie is just the right mix of fresh and indulgent. Put an afternoon aside to make this dish and experience proper comfort under a bronzed pastry crust.
- Melt the butter in a frying pan over a high heat. Add the chicken and fry, stirring, for 3-4 mins until sealed; transfer to a plate with a slotted spoon. Reduce the heat to medium-low, add the onion and fry for 5-8 mins until soft. Stir in the flour and mustard, increase the heat to medium and slowly stir in the stock to make a smooth sauce.
- Return the chicken and any juices to the pan and simmer gently, stirring occasionally, for 5 mins. Turn off the heat and stir in the cream, then tip into a sieve set over a large bowl to separate most of the sauce.
- Boil the carrots until just tender, then drain well.
- Blitz the sauce and 50g watercress in a food processor until smooth. Mix into the chicken with the carrots, spring onions, lemon zest and juice; season. Divide between 4 small pie dishes and set aside to cool to room temperature.
- Brush the edges of the dishes with a little egg. Unroll the pastry and cut out 4 pie lids. Press the pastry to the edges of the dishes; trim any excess. Chill for at least 1 hr or overnight before cooking.
- Preheat the oven to gas 6, 200°C, fan 180°C. Brush the pastry twice with egg, cut a cross in the middle of each pie, then decorate by scoring lightly with a knife. Bake for 25-30 mins until the pastry is golden. 7 Toss the remaining watercress with the peas and serve with the pies and lemon wedges.
- 40g butter
- 400g pack diced chicken breast
- 1 large onion, diced
- 40g plain flour
- 1 tsp English mustard powder
- 1 chicken stock cube, made up to 400ml
- 4 tbsp single cream
- 250g small or Chantenay carrots, larger carrots peeled and halved
- 85g pack watercress
- 3 spring onions, roughly sliced
- 1 lemon, zested, ⅓ juiced (you need 1 tbsp), the rest cut into wedges
- 1 x 375g pack lighter ready-rolled puff pastry
- 1 egg, beaten
- 125g frozen peas, blanched and cooled
Baked Camembert and vegetable pie
Combat cooler nights by tucking into a wonderfully warming, gorgeously creamy pie. This golden pie is packed with baked Camembert, sweet butternut squash, aubergine and courgette.
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the sliced vegetables with the olive oil and spread over two baking trays in a single layer. Season well and roast for 40 minutes, until soft and cooked through. Set aside to cool.
- Halve one 500g block of pastry, dust with a little flour, and roll out each half into a 25 x 25cm square. Lay one square on a baking tray lined with non-stick baking paper and brush with egg.
- Arrange half the cheese on top of the base layer of pastry in a circle of 18cm diameter. Cover with the vegetables and remaining Camembert. (For a layered effect, layer the squash, aubergine and courgette slices in turn.)
- Drape the second pastry square over the vegetables. Trim both layers of pastry into a circle. Press the layers firmly together to seal. Use a fork to create a pattern around the border, then lightly brush the pastry with beaten egg.
- Use a small, sharp knife to cut out a flower and leaves from the excess pastry, and arrange on top.
- Bake for 35-40 minutes until puffed and golden. Rest for 5 minutes before slicing into wedges to serve.
- 500g (16oz) butternut squash, peeled and cut into 3-5mm slices
- 1 aubergine, cut into 3-5mm slices
- 1 large courgette, cut into 3-5mm rounds
- 2 tbsp olive oil
- 1 x 500g block puff pastry (you will need an extra 250g puff pastry if making the Halloween pie)
- 1 egg, beaten
- 250g (8oz) vegetarian Camembert, cut into 3-5mm slices
Whip up a dinnertime classic with this warming Cumberland pie. A cheesy potato topping, cider-infused sauce and tender steak filling make it a must-make this winter. Serve with steamed greens for a hearty family dinner.
- Heat the oil in a large saucepan over a medium heat. Add the onion, carrot and celery and cook for 5-8 mins until the vegetables are tender and the onion is translucent.
- Add the beef, flour, and tomato purée and stir for a few mins to seal and brown the edges of the beef.
- Pour over the stock and cider and bring to a gentle simmer. Cover and cook over the low heat for 1 hr 45 mins or until the mixture has become slightly thicker and the beef tender. Remove from the heat and stir in the redcurrant jelly, Worcestershire sauce and frozen peas.
- While the beef is cooking, preheat the oven to gas 7, 220˚C, fan 200˚C and prepare the topping. Cut the large potatoes in half, put in a large saucepan and cover with water. Bring to the boil and cook for 1 min – they will not be completely soft but they’ll continue to cook in the oven after they’ve been sliced.
- Remove, drain, and allow to cool for a few mins until they are easy to handle, then slice the potatoes into chunky 2cm rounds. Spoon the stew mixture into a pie dish, spread over the potato slices and top with the cheese; season. Bake for 18-20 mins until golden brown and bubbling.
- 1 tbsp olive oil
- 2 medium onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 800g Tesco stewing steak
- 1 tbsp plain flour
- 3 tbsp tomato purée
- 400ml beef stock
- 200ml cider
- 1 tbsp redcurrant jelly
- 1 tbsp Worcestershire sauce
- 150g frozen peas
- 600g Maris Piper potatoes
- 75g Cheddar, grated