Enjoy heart-warming meals with these easy but delicious pie recipes

WITH the nights drawing in, it’s the perfect time to enjoy some can’t-beat-’em winter warmers.

If you are only doing one main shop a week at the moment, consider buying the ingredients to make these two pies.

They can be made and frozen at the start of the week so you can relax in the knowledge that you have two one-pot meals in the freezer ready for the family.

Balmoral Pie

(Serves 4)

Prep time: 10 minutes.

Cook time: 20 minutes.


  • 8 sausages
  • 2 x 415g tins baked beans
  • 2 x 425g packs ready-made mash
  • 70g Cheddar, grated

METHOD: Preheat the oven to 200C/180C fan/gas 4. Cook the sausages on a tray in the oven for 12 minutes or until cooked through, then allow to cool.

Once cool, cut the sausages into 1in sections and place in the bottom of a freezer-friendly dish. Pour over the cold beans. Crumble cold mash over the top of the beans to form the pie topping, and then just sprinkle over the grated Cheddar.

Ready to freeze: Seal and label the dish, then freeze.

Ready to eat: Defrost the pie overnight and either bake in the oven at 200C/180C fan/gas 4 for 20 minutes or until piping hot. Alternatively, heat the pie in the microwave for 1-2 minutes on high.

Shepherd’s pie

(Serves 4)

Prep time: 5 minutes.

Cook time: 30-40 ­minutes.


  • 2 tbsp olive oil
  • 115g frozen pre-chopped onions
  • 70g frozen pre-sliced carrots
  • 500g lamb mince
  • 1 beef stock cube
  • 400g tin chopped tomatoes
  • ½ tsp dried rosemary
  • 2tbsp redcurrant jelly
  • 150g peas
  • 2 x 425g packets fresh pre-cooked mashed potato

METHOD: Heat the oil in a large saucepan, then add the onions and ­carrots and cook until soft. Add the lamb and crumble the dry stock cube into the pan.

Cook, stirring occasionally, for five minutes or until just brown. Add the tinned tomatoes, rosemary and redcurrant jelly. Cook for ten minutes on a medium heat, then stir in the peas. Transfer the pie ­contents to a heat-proof dish and crumble over your ready-made mash.

Ready to freeze: Allow the pie to completely cool before freezing, then label and seal. For a large freezer, freeze in a heatproof dish with a lid. For a small one, freeze the pie filling in a freezer bag flat and just remember to buy your ready-made mash on the week you plan to eat it.

Ready to eat: Thaw the pie in a fridge overnight, then cook at 200C/180C/gas 4 for 30-40 ­minutes. If you have not frozen this and are eating on the day of making it, it will still need 20-30 ­minutes in the oven for the mash to fully heat through.

  • The Batch Lady: Shop Once. Cook Once. Eat Well All Week (HQ, £20) and The Batch Lady Meal Planner (HQ, £9.99) are out now.
  • Watch The Batch Lady prepare her recipes at thesun.co.uk/batchlady.

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