Regional Pie Filling Recipes

To celebrate British Pie Week, we set out on a mission to complete the UK pie map and fill in the gaps, while showcasing regional flavours that bring together the best of British produce in a new exciting way.

Keep reading to discover the best selected pies! 

To view the UK pie map with a mix of already established pies and pies picked by us, click here>

Sussex Lob-star Pie

(Lobster with Mustard and Herb Sauce)
A luxurious shellfish pie featuring tender lobster meat in a creamy mustard and parsley sauce, baked to perfection.

Ingredients (Serves 4)

For the Filling:

• 500g cooked lobster meat, cut into bite-sized pieces
  
• 30g unsalted butter
  
• 1 banana shallot, finely chopped
  
• 2 tbsp plain flour
  
• 250ml whole milk
  
• 2 tbsp double cream
  
• 1 tbsp Dijon mustard
  
• 1 tbsp fresh parsley, tarragon or dill, finely chopped 
  
• ½ tsp flaked sea salt
  
• ¼ tsp ground white pepper
  
• 1 tsp lemon juice
  
• 150g cooked Tender stem broccoli, cut into bite-size piece

For Assembly:

• 500g puff pastry or shortcrust pastry 
  
• 1 egg yolk, beaten with 1 tbsp milk

Method
For the Filling:

1. Melt butter in a saucepan over medium heat. Add the shallot and cook for 2–3 minutes until softened, stirring frequently. Stir in the flour and cook for 1 minute, stirring continuously.
   
2. Gradually add the milk, whisking constantly, and bring to a gentle simmer.
3. Cook for 2 minutes until thickened. Reduce heat to low, then stir in double cream, Dijon mustard, herbs, salt, and white pepper.
   
4. Add the lobster meat, lemon juice and Tender stem, stir gently, and remove from heat. Transfer to a shallow dish and allow to cool completely before assembling the pie.
   

To Assemble:

1. Preheat the oven to 180°C/ fan 160°C / gas mark 4. Roll out two-thirds of the pastry use to line a pie dish, leaving any excess pastry overhanging. 
   
2. Spoon in the cooled lobster mixture, spread evenly and brush the pastry edges with beaten egg. 
   
3. Roll the remaining one-third of the pastry and lay on top of the filling. Crimp to seal the edges. Cut a small steam vent in the centre. Decorate with any pastry trimmings and brush with the beaten egg. 
   
4. Sit on a baking tray and bake for 35–40 minutes until golden brown and crisp.
   Let the pie rest for 5 minutes before serving.
   

 

Yorkshire Wensleydale & Leek Pie

(A creamy, cheesy leek filling enhanced with Henderson’s Relish.)

Ingredients (Serves 4)

For the Filling:

• 30g unsalted butter
  
• 2 large leeks, trimmed and finely sliced
  
• 2 bay leaves
  
• ½ tsp thyme leaves
  
• 2 cloves garlic, peeled and crushed
  
• 2 tbsp plain flour
  
• 200ml whole milk
  
• 50ml double cream
  
• 100g Wensleydale cheese, crumbled
  
• 1 tbsp Henderson’s Relish
  
• ½ tsp sea salt
  
• ¼ tsp black pepper
  
• 150g cooked potatoes, diced

For Assembly:

• 500g puff pastry or shortcrust pastry 
  
• 1 egg yolk, beaten with 1 tbsp milk
  

Method: 

For the Filling: 

1. Melt butter in a large pan over medium-low heat. Add leeks, bay leaves and thyme leaves, and cook gently for 10–12 minutes, stirring occasionally, until soft.
   
2. Sprinkle over the flour and cook for 1 minute, stirring well.
   
3. Gradually whisk in the milk and bring to a gentle simmer. Cook for 2 minutes until thickened.
   
4. Stir in the double cream, then add the crumbled Wensleydale cheese and
5. Henderson’s Relish. Stir until the cheese melts. Season with salt and black pepper. Remove from heat, stir through the cooked potatoes and let cool completely.

To Assemble:

1. Preheat the oven to 180°C/ fan 160°C / gas mark 4. Roll out two-thirds of the pastry use to line a pie dish, leaving any excess pastry overhanging. 
   
2. Spoon in the cooled leek mixture, spread evenly and brush the pastry edges with beaten egg. 
   
3. Roll the remaining one-third of the pastry and lay on top of the filling. Crimp to seal the edges. Cut a small steam vent in the centre. Decorate with any pastry trimmings and brush with the beaten egg. 
   
4. Sit on a baking tray and bake for 35–40 minutes until golden brown and crisp.
   Let the pie rest for 5 minutes before serving.
   

Ayrshire Haggis & Neeps Pie

(A modern take on Burns Night, featuring haggis, mashed turnips, and a whisky-infused gravy.)

Ingredients (Serves 4)

For the Mash Topping:

• 300g potatoes, peeled and diced
• 300g turnips/swede (neeps), peeled and diced
  
• 30g butter
  
• 50ml double cream
  
• ½ tsp sea salt
  
• ¼ tsp black pepper
  
• 20g melted butter, for brushing
  

For the Filling:

• 60g butter
  
• 1 onion, finely sliced
  
• 400g haggis, crumbled
  
• 1 tbsp chopped parsley
  
• 2 tbsp plain flour
  
• 250ml fresh beef stock
  
• 50ml Scotch whisky 
  
• 1 tbsp Worcestershire sauce

For Assembly:

• 320g puff pastry or shortcrust pastry 
  
• 1 egg yolk, beaten with 1 tbsp milk
  

Method:

For the Pie base:

Preheat oven to 200°C / fan 180°C / gas mark 5.
Line a pie dish with the pastry and prick the base several times with a fork. Line the pastry with a sheet of baking parchment then add baking beans and bake in the oven for 15 minutes. Remove the parchment and beans and return to the oven for a further 5 minutes. 

For the Topping:

1. Boil potatoes and turnips/swede separately in lightly salted water until they are tender. (They both require slightly longer cooking times).
   
2. Drain well, then mash together with the butter and double cream. Season with salt and black pepper. Set aside.

For the Filling:

1. Melt half of the butter in a frying pan over medium heat. As soon as it’s bubbling, add the onion. Sauté for 5 minutes until golden. Stir in the crumbled haggis and cook for 5 minutes, stirring occasionally. Stir in the parsley.
   
2. In a separate pan, melt the remaining butter in a saucepan over medium heat.
3. Stir in the flour and cook for 1 minute. Slowly add beef stock while whisking, then add the whisky and Worcestershire sauce. Bring to a simmer and cook for 5 minutes until thickened.

To Assemble:

1. Spread the haggis filling into the prepared pastry case and pour over the gravy.
2. Spoon mashed neeps and tatties on top and use a palate knife or fork to spread over the whole surface and rough up the surface. Brush with melted butter and bake for 25–30 minutes until golden brown.
   
3. Let the pie rest for 5 minutes before serving.
   

Pembrokeshire Lamb & Laverbread Pie

A coastal pie combining slow-cooked lamb with laverbread and roasted garlic for a rich, earthy flavour.

Ingredients (Serves 4)

For the Filling:

• 1 small bulb garlic
  
• 500g diced lamb shoulder or neck fillet (trimmed of excess fat), cut into chunks
  
• 2 tbsp olive oil
  
• 1 onion, finely chopped
  
• 1 large carrot, finely chopped
  
• 2 tbsp plain flour
  
• 2 tbsp laverbread (Welsh seaweed purée)
  
• 400ml lamb stock
  
• 1 tbsp Worcestershire sauce
  
• 1 tsp fresh thyme leaves
  

For Assembly:

• 500g puff pastry or shortcrust pastry 
  
• 1 egg yolk, beaten with 1 tbsp milk
  

Method:

For the Filling:

1. Preheat oven to 200°C / fan 180°C / gas mark 5.
   
2. Cut the top 1 cm off the garlic and rub the bulb in a little olive oil. Wrap in a piece of tin foil and sit on a baking tray. Roast in the oven for about 30 minutes until it feels soft when lightly squeezed. Leave to cool.
   
3. Heat 2 tbsp olive oil in a large pan over medium-high heat. Season the lamb with flaked sea salt and freshly ground black pepper and sear in the hot oil until browned on all sides. Remove and set aside.
   
4. Add the onion and carrot to the pan and sauté for 6-7 minutes. Squeeze the roasted garlic into the pan, add the flour and stir well to coat the vegetables. 
   
5. Return the lamb to the pan and stir in the laverbread, lamb stock, Worcestershire sauce, thyme and season well with salt and pepper. Bring to a simmer, cover, and cook for 45 minutes, stirring occasionally until the lamb is tender and the sauce has thickened. 
   
6. Remove from heat and allow to cool completely before assembling the pie.
   

To Assemble:

1. Preheat the oven to 180°C/ fan 160°C / gas mark 4. Roll out two-thirds of the pastry use to line a pie dish, leaving any excess pastry overhanging. 
   
2. Spoon in the cooled lamb mixture, spread evenly and brush the pastry edges with beaten egg. 
   
3. Roll the remaining one-third of the pastry and lay on top of the filling. Crimp to seal the edges. Cut a small steam vent in the centre. Decorate with any pastry trimmings and brush with the beaten egg. 
   
4. Sit on a baking tray and bake for 35–40 minutes until golden brown and crisp.
   
5. Let the pie rest for 5 minutes before serving.

 

Armagh Pork, Bramley Apple & Irish Whiskey Pie 

(Inspired by Armagh’s apple heritage, this pie balances the richness of pork with the sweet tang of Bramley apples and a hint of whiskey.)

Ingredients (Serves 4-6)

For the Filling:

• 500g pork shoulder, diced
  
• 2 tbsp olive oil
  
• 1 onion, sliced
  
• 2 Bramley apples, peeled, cored, and diced
  
• 2 tbsp plain flour
  
• 250ml cider
  
• 50ml Irish whiskey
  
• 1 tbsp wholegrain mustard
  
• 1 tbsp honey
  
• ½ tsp sea salt
  
•  ¼ tsp black pepper

For Assembly:

• 500g puff pastry or shortcrust pastry 
  
• 1 egg yolk, beaten with 1 tbsp milk
  

Method:

For the Filling:

1. Heat 2 tbsp olive oil in a large pan over medium-high heat. Season the pork with flaked sea salt and freshly ground black pepper and sear in the hot oil until browned on all sides. Remove and set aside.
   
2. Add the onion and sauté for 5 minutes until softened.
   
3. Stir in the diced apples and cook for 2 minutes, allowing them to soften slightly.
   
4. Sprinkle over the flour and cook for 1 minute, stirring constantly.
   
5. Gradually add the cider while stirring, then add the Irish whiskey, wholegrain mustard, and honey.
   
6. Return the pork to the pan and season with salt and black pepper and lower the heat. Bring to a simmer, cover, and cook for 45 minutes, stirring occasionally until the pork is tender and the sauce has thickened. 
   
7. Remove from heat and allow to cool completely before assembling the pie.

To Assemble:

1. Preheat the oven to 180°C/ fan 160°C / gas mark 4. Roll out two-thirds of the pastry use to line a pie dish, leaving any excess pastry overhanging. 
   
2. Spoon in the cooled pork mixture, spread evenly and brush the pastry edges with beaten egg. 
   
3. Roll the remaining one-third of the pastry and lay on top of the filling. Crimp to seal the edges. Cut a small steam vent in the centre. Decorate with any pastry trimmings and brush with the beaten egg. 
   
4. Sit on a baking tray and bake for 35–40 minutes until golden brown and crisp.
   
5. Let the pie rest for 5 minutes before serving.

All recipes were created by Jo Pratt, please see recipes on her website here>