"During the colder months I love to make a slow-cooked beef and celeriac pie with lots of black pepper. The very slightly acidic note of the celeriac is a great balance for the richness of the beef. Otherwise, I love a creamy chicken and mushroom pie with a scattering of tarragon leaves. Poach chicken thighs until soft, then use that cooking liquor to make a creamy roux sauce so you retain all the flavour of the protein. For a great veggie alternative, one of my favourite pies of all time is a dauphinoise potato, caramelised onion and cheddar pie. It’s carb on carb, totally decadent and delicious.” – Calum
“I love a game pie at this time of year. My favourite fillings are venison or pheasant served with a seasonal root mash. However, my go-to is always beef and kidney suet pudding – and the secret ingredient is my grandad’s favourite drink, Guinness. Right now, keep your eyes peeled for cheeks and shin at your local butchers as they break down into a gorgeous tender texture and add an incredibly rich flavour when slow cooked. For something vegetarian, I’d go for something a bit different like squash mixed with quinoa, black cabbage, cheese and chilli.” – Natalie
“My favourite pie is a classic beef and ale. Choose a heavy, rich ale, then marinate the beef for 24 hours with the beer, a little red vinegar, herbs, onions and garlic. Drain the liquid and seal the meat and vegetables. Add tomato paste and a little flour to make a paste-like consistency. Deglaze with the beer. Gently simmer on the stove or oven braise until the meat is tender and sauce is thick. Leave to cool then add the mix to your pastry casing to cook and finish.” – Matt
“Nothing screams seasonal comfort like a big golden pie. My creamy turkey and Boursin zero-waste pie filling is very versatile, and you can pretty much use up all your roast dinner leftovers. Even adding a spoonful of cranberry sauce isn’t off limits. The creaminess of the Boursin goes so well with the turkey – just make sure to use brown meat as well for extra flavour. Preheat your oven to 180°C fan, then make the filling by heating a splash of oil in a large pan. Add 2-3 bacon lardons, one chopped onion and a few sprigs of thyme, then cook over a medium heat for a few minutes. Add the about 600g of turkey meat, mixed leftover vegetables and if you have some, leftover stuffing from a roast. If you have any pigs in blankets, pop those in too. In a separate saucepan over a medium heat mix 150g of Garlic & Herb Boursin, 100ml of double cream and 2 tablespoons of creme fraiche. Mix to a creamy consistency. Pour this over your turkey mix and stir through well.
“Get a deep large pie dish. Dust a clean surface with some flour and roll a pack of shop-bought pastry out so it’s just bigger than the size of your dish. Generously spoon the turkey mixture into the pie dish. Carefully place the puff pastry sheet on top of your pie mix and crimp the edges with a fork. Brush the pastry with the egg mix and use a knife to make a hole in the centre to allow the steam to escape for a nice crisp top. Pop the pie in the preheated oven and bake for around 40 minutes or until the pastry is puffed and golden.” – Kenny
“One of my favourites is a slow-cooked venison pie – it’s pure indulgence, and the perfect wintery dish. Most quality local butchers will have venison on offer, and if you’re unsure how to cook it they’ll be able to give you some useful tips. Chicken and leek pie is another winner. I like to do a chicken roast on a Sunday and make sure I have plenty of meat and veg leftover for a pie on a Monday. It’s a great way to make your ingredients work harder for you, which is of course something we all need at the moment with the cost of food going up so much. Vegetarians should go for a really strong cheddar with confit onions. You’d make this the same way you would a quiche; the only difference is you would slowly cook loads of white onions in butter, sugar, red wine and port, then mix in a generous amount of cheddar.” – Oliver
"I like to add lard to my shortcrust pastry for a nice crumbly texture. I also add a bit of marsala, which a game changer. When making your filling, make sure it’s not too wet but also not too dry. If you think your filling is dry, try and serve your pie with a nice sauce to add that extra moisture. One of my favourites is chicken pie with pistachios, lemon and capers, served with a silky marsala sauce." – Giovann Attard, Norma