Meat & Vegetable Pies
- Pleasant House Bakery’s
mushroom and kale pie. - Basic pie crust
- Scotch pies
- Chicken, leek and bacon pies
- Beef and mushroom pies
- An eighteenth century oyster and kidney pie.
- Oyster and sausage pie
- ‘Philadelphia’ beef and kidney pie.
- A ham pie unaccountably called a cake from Your Granny’s Cook Book by Sheila Hutchins.
- A pie made with chicken, capers and corned beef or, if you dare, cured tongue.
- Giblets prepared another eighteenth century way, in a pie with steak
- A Yorkshire ‘ham cake’ that is actually a simple pie.
- Oyster and bacon pie.
- Resurrection pie.
- The Editor’s raised pork pie
- Mrs. Beeton’s steak & kidney pie.
- Colonel Arthur Kenney-Herbert’s steak, ham and oyster pie.
- Venison pie another way
- Sea Pie
- Scottish mince.
- The britishfoodinamerica shepherds’ pie
- A Scottish fish pie with a simpler English variation embedded in the Notes.
- A Scottish scallop pie.
- Jo Macsween’s Mungo pie.
- An accessible haggis recipe.
- Theodora FitzGibbon’s devilled steak and kidney stew or pie
- Edward Lee’s curry pork pies
- An African-American kidney pie by way of Britain.
- A lamb, lemon and cilantro ciste.
- An Upper Peninsula pasty from Jacob Taylor of Marquette, Michigan.
- Ruby Tandoh’s favorite chicken pie
- Ruby Tandoh’s fish pie.
- Margaret Stout’s ingenious salt cod pie
- Sassermaet clatch
- Shetland saucermeat
- Steamed mince pudding
- Shetland puddeens
- The Britishfoodinamerica raised pork pie
- Eugene Walter’s steak and kidney pie
- A British lamb pie that Eugene Walter misnames Mobilian.
- Brooks’s pie
- Travellers Pie from Clubland Cooking by Robin McDouall
- A veal and parsley pie from Maria Eliza Rundell
- Esheperds’ Pie