British Pie Week is taking place across the country from Monday March 7 to Sunday March 13, and whether you're visiting a pie and mash shop or making your own at home, everyone will be getting stuck into some pastry this week.
But there's no reason why meat eaters should have all the fun, as there are plenty of great vegetarian recipes to try out during the celebrations.
Here's our pick of some tasty veggie pie recipes - both savoury and sweet - to give a go!
Tesco: Vegetarian Cottage Pie (serves four)
Three tablespoons of olive or rapeseed oil
Two medium onions, chopped
Two large carrots (about 300g total weight), chopped into large dice
One celery stick, diced
Three garlic cloves, finely chopped
425-450ml of vegetable stock
400g can of cherry tomatoes
125g of chestnut mushrooms, chopped or quartered if small
125g of red lentils
One tablespoons of tomato purée
Half a teaspoon of dried oregano
Half a teaspoon of paprika
125g of spinach
1kg of floury potatoes, such as King Edward or Maris Piper, peeled
25g of butter
Five tablespoons of milk
100g of grated mature red Leicester or mature cheddar
Three tablespoons of snipped chives
1) Heat two tablespoons of the oil in a large saucepan and fry the onions for 6-8 minutes until softened and starting to brown. Spoon in another 1 tablespoon of oil, then add the carrots, celery and garlic and fry for 4-5 minutes.
2) Tip in 425ml of the stock, the tomatoes, mushrooms, lentils, tomato purée, oregano and paprika, bring to a boil then lower the heat and simmer gently, part covered with a lid, for 20-25 minutes (adding the rest of the stock if needed to cook the lentils) until the lentils and carrots are just cooked and the liquid is absorbed to give a thick, juicy sauce. (If cooked too long the lentils can break down and turn mushy.) If too much stock has been absorbed, stir in a splash more.
3) Meanwhile, put the spinach in a large heatproof bowl. Pour boiling water over so the leaves wilt, then immediately drain in a colander and put under the cold tap. Squeeze out as much moisture as you can with your hands, then chop the spinach and stir it into the cooked lentil mixture. Season to taste with salt and pepper.
4) Chop the potatoes into 5-6cm chunks and cook in boiling water for 12-15 minutes or until tender. Preheat the oven to Gas Mark 6, 200C, fan 180C. Drain the potatoes well in a colander and return to the pan to dry out briefly over a very low heat. Put in the butter and milk and mash until smooth and creamy.
5) Using a wooden spoon, beat in all but a handful of the cheese, the chives and season to taste with salt and pepper. Spoon the lentil mix into 4 individual ovenproof dishes, about 600ml (or use one large dish). Spoon over the mash, spread it out and use a fork to make a rough pattern, then scatter over the rest of the cheese. (Pies can be chilled now for up to a day ahead.)
6) Place the dishes on a baking sheet, then bake for about 25 minutes, or until the topping is golden and the filling bubbly. (Or if made ahead and chilled overnight, bake as above allowing 40-45 minutes.)
ASDA: Spinach Filo Pie (serves six)
650g of frozen chopped spinach
125g of frozen chopped onion
Two teaspoons of dried oregano
400g of feta, crumbled
Two eggs, lightly beaten
270g pack of filo pastry, thawed
50g of butter, melted
1) Pre-heat the oven to 180C/160C Fan/Gas 4. Cook the spinach and onion with three tablespoons of water until thawed, drain in a sieve and press to extract all the water. Mix the spinach and onion with the oregano, feta and eggs.
2) Grease a small roasting tin. Cut sheets of filo in half and cover with a damp tea towel. Brush five pieces with butter and layer in the tin. Fill with the mixture.
3) Brush the remaining filo with butter, crumple with your hand and put on top. Trim the edges and bake for 35-40 minutes.
Pumpkin Pie (serves eight)
For the pastry
80g of pecan halves
60g of porridge oats
70g of wholemeal flour
Half a teaspoon of ground cinnamon
A pinch of salt
4 tablespoons of vegetable oil
3 tablespoons of pure maple syrup
For the filling
250ml of milk
4 tablespoons of arrowroot powder
425g of pumpkin purée
125ml pure maple syrup
One tablespoon of grated fresh ginger
One and a half teaspoons of ground cinnamon
Half a teaspoon of salt
Quarter of a teaspoon of freshly grated nutmeg
A pinch of ground cloves
1) Preheat the oven to 190 degrees Celsius. Lightly oil or grease a 24cm tart tin.
2) Spread the nuts over a baking tin. Toast for 7 to 10 minutes, and set aside 16 pecan halves for garnish.
3) Grind the pecans in a food processor until coarse, then combine them with the oats, flour, half a teaspoon of cinnamon and a pinch of salt in a mixing bowl. In a separate bowl, whisk together the oil and maple syrup, and mix into the dry ingredients to form a soft dough. Press mixture into prepared tart tin. Bake for 10 minutes and set aside to cool.
4) Whisk the milk and arrowroot until the arrowroot is completely dissolved and the mixture is smooth. Add pumpkin, maple syrup, ginger, cinnamon, teaspoon salt, nutmeg and cloves and whisk until thoroughly blended. Pour filling into baked base and smooth the top with a spatula.
5) Bake for about 35 minutes or until the base is lightly browned and most of the filling is set. Transfer pie to a wire the rack. Gently press toasted pecan halves onto the top of the pie.
6) Cool to room temperature and then chill for 3 hours until ready to serve.
Tesco: Cheese, Leek and Walnut Pie (serves six)
Three leeks, halved and cut into 3cm (1½in) chunks
Olive oil, for drizzling
500g block Jus-Rol Shortcrust Pastry
Two to three tablespoons of sundried tomato paste or tapenade
150g of Goats Cheese
50g of walnuts, roughly chopped, plus extra to decorate
One egg, beaten, for glazing
1) Preheat the oven to gas 6, 200°C, fan 180°C. Scatter the leeks on a baking tray, drizzle with olive oil and cook for 15-20 minutes until tender. Remove from the oven and set aside to cool.
2) Meanwhile, cut the shortcrust pastry in half. Roll out one piece large enough to cut a 25.5cm disc, using a dinner plate as your guide. Repeat with the other half. Transfer one pastry disc to a lined baking sheet and spread with the tomato paste or tapenade, leaving a 2cm border.
3) In a bowl, combine the cooked leeks, the goat's cheese, the walnuts and some seasoning. Spread the mixture over the tomato paste or tapenade.
4) Brush the base border with beaten egg and top with the remaining pastry disc. Fold up the base pastry border, pinching together with the top disc to seal. Make a small hole in the middle of the pie to allow the steam to escape and brush again with the beaten egg. Scatter over some more walnut pieces, if you like. Bake in the oven for 20-25 minutes until crisp and golden.
Aldi: Mississippi Mud Pie (serves six)
75g of butter
150g of Chocolate Bourbon Biscuits
150g of Chocolate Digestives
100g of 85% dark chocolate
100g of butter
100g of soft brown sugar
100ml of double cream
250ml of double cream
One tablespoon of soft brown sugar
15g of 85% dark chocolate
1) Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a 23cm pie dish with foil.
2) To prepare the base, melt the butter in a small pan. Whizz the biscuits in a food processor until they form fine crumbs. Mix the butter into the crumbs and then use to line the base and sides of the pie dish (use the back of a spoon to press firmly and evenly). Chill for around 10-15 minutes.
3) To prepare the filling, place the chocolate and butter in a small bowl over a pan of simmering water. Stir occasionally until melted. Remove from the pan and allow to stand for 10 minutes.
4) In a large bowl, beat together the eggs and sugar until light and creamy. Whisk in the chocolate mixture, then whisk in the cream.
5) Pour into the biscuit case and bake for around 35 minutes until just firm. Leave to cool for at least an hour (it will sink a little as it cools). When cold, remove from the foil and slide onto a serving plate.
6) To prepare the topping, whisk together the cream and sugar until soft peaks form. Spoon this over the cooled pie. Grate the chocolate over the top of the pie and serve.
Prefer to have them made for you? Here are some great pie and mash shops in west London.