I came up with this pie as an easy way to cook dinner without having to worry about side dishes. The addition of the carrots and potatoes means it’s filling enough to serve up a complete dinner. Now I’ll be the first to admit, I usually describe a pie as something with a pastry top and base. However, I’m giving myself some slack because I am still using two whole rolls of pastry. You can of course add a pastry base to a pie dish (blind bake it for 15 minutes before adding the warm filling if you do). I’m just saving myself a bit of washing up by keeping it all in one pan. If you have large pieces of excess pastry, you can make a few pastry leaves if you like. That’s totally optional though. Check out the full, printable recipe below, including tips for making ahead and ingredient swaps. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
