The best thing about the onset of autumn is the excuse to return to comfort food and this pie really hits the spot.
I like a pie that has a top and bottom crust, partly because if there’s any left over to enjoy cold, it’s easier to pick up and eat for a picnic supper in front of the fire and something brainless on the telly. But if you’re in a hurry just bung a ready-made pastry lid on it. It’ll taste just as good. Continue reading