We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
See method
of the reference intake Carbohydrate 40.4g Protein 16.1g Fibre 7.4g
Freezing instructions
After you have assembled the pie and before baking it as above, let it get completely cold, then cover tightly with cling film and foil and freeze (for up to 4 weeks).
To serve, defrost overnight in the fridge then cook as above, for about 40-45 minutes, or until hot and bubbly.
See more Pie recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Before you comment please read our community guidelines.