Shepherd’s pie is the ultimate comfort food. You can experiment with various ways to change up the meat layer, veggie layer, and mashed potato layer. For this spicy version, puree the peas with a few jalapenos. Get the recipe »
This is one of Kenji’s favorites in the savory pie genre. Depending on how “saucy” you like your finished pie, you can use more or less of the gravy. Get the recipe »
Mincemeat pies traditionally contain savory beef and suet that’s sweetened up with fruits, nuts, and sweeteners. But this one’s made with (oh my) bacon and bacon fat. It’s a sweet, savory, and smoky version of mincemeat pie. Get the recipe »
These hand pies, or pasties, are filled with meat and root vegetables. You could throw in just about any ol’ meat or veggie, just be sure to chop the ingredients in evenly sized pieces so they all cook evenly. Get the recipe »
Not sure what to do with extra turkey? Pot pie is the solution. The flavors here are traditional: celery, onion, and carrots with a little parsley thrown in. Feel free to take it in a new direction with, say, a tablespoon of curry powder. Baking the pies in ramekins decreases the cooking time (plus they look way cuter). Get the recipe »
Stuff a bit of filling into a square of unsweetened pie dough and fold the corners up until they almost meet. The pretty little package that results has a very high crust-to-filling ratio. Get the recipe »
You may remember this one from our All-Pie Thanksgiving fantasy feast last year. If you’ve ever felt that fried onions just don’t add enough crunch to a green bean casserole, it’s time you bake that whole casserole into a pie crust. Get the recipe »
This lovely long pie uses store-bought puff pastry. The sweet leeks are poached in white wine and thyme then arranged on a frame of puff pastry and baked with a sprinkling of aged goat cheese. Get the recipe »
This Martha Stewart recipe for beef skillet “pie” with red peppers and mushrooms has a cornbread “crust” on top. Aren’t we all just looking for an excuse to eat more cornbread? The cornbread is really easy to make, too: flour, cornmeal, water, egg, sour cream, and baking soda that’s all whisked together. Get the recipe »
The smell of this pie cooking will envelope your kitchen with smells that make you feel like you just got back from hunting pheasant (or maybe fox), and it’s time to pour a glass of port while supper is being prepared. This recipe uses all beef stock, but you could easily replace some of it with a strong ale. Get the recipe »
