Meat and mash pie
- October 2011
- Serves 4
- 10 minutes to make, 40-45 minutes to cook
Donal Skehan’s classic British meat pie recipe is comfort food at its best and great with a little Parmesan sprinkled on top.
- 31.4g (14.8g saturated)
- 45.7g (6.1g sugars)
Freeze the uncooked, cooled pie. Wrap in cling film, then foil, and store in the freezer for 1 month. Defrost overnight in the fridge and cook in a preheated oven for 30-35 minutes until piping hot.
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