It’s no secret that us Kiwis love a good pie, and these flavoursome pastry topped pots of comfort food really come into their own mid-winter.
You can of course pick a pie up from almost any deli, supermarket or cafe, but there’s something quite satisfying about making your own. Pop it in the oven to bake and while the crust is browning nicely, open a bottle of wine and pop your feet up.
With that in mind, we thought we’d share our three favourite pies to match with our three favourite wines!
Shepherd’s Pie served with Two Tails Marlborough Pinot Noir.
Okay, we know pastry isn’t involved here… But this classic potato topped winter warmer is a firm family favourite. Juicy minced lamb with chopped hearty veggies. Check out Jamie Oliver’s recipe HERE.
Two Tails Pie Tip: For a more rustic Shepherd’s Pie, consider finely diced lamb rather than minced lamb. Same ingredients, just a twist on presentation!
Or if you’ve had roast lamb at the weekend, consider Russell’s Leftovers Shepherd’s Pie – Serves 6
- 3 cups cooked lamb, chopped
- 1 onion, finely chopped
- 1 carrot, diced
- 1 clove garlic, finely chopped
- 3-4 cups vegeteables (no hard and fast rules whatever you have handy…)
- 3 tbsp tomato paste
- 1 tbsp flour
- 1/2 cup red wine
- 1 cup chicken stock
- 1 x 400 gm tin tomatoes
- 1 tbsp Worcestershire sauce
- 1 cup frozen peas
- Chopped fresh herbs
- Salt & pepper
- Mashed potatoes to top
- Preheat oven to 180 degrees C
- Saute onion, carrot and garlic in olive oil for a few minutes
- Add vegetables, lamb, tomato paste and flour
- Mix over a low heat for 3 minutes
- Add red wine, stock, Worcestershire sauce, tomatoes, salt and pepper
- Bring up to a boil
- Reduce heat to lower and simmer for 30 minutes until liquid has reduced
- Turn off heat and stir through peas and fresh herbs
- Place in a casserole dish and top with mashed potaoes
- Bake for 20-30 minutes
Chicken Pot Pie served with Two Tails Marlborough Pinot Gris.
Make this classic chicken pie recipe in individual pie dishes to serve for a dinner party. Find a recipe HERE.
Fish Pie served with Two Tails Marlborough Sauvignon Blanc.
Our favourite thing about fish pie is that you can use a mix of whatever fish you’ve caught, bought or stored in the freezer. Add some seafood, like scallops or prawns for a luxury version. If you’d rather follow a recipe a good place to start is with Annabel Langbein’s Lemon Fish Pie, find the recipe HERE.
Two Tails Party Tip: Use this fish pie mixture to fill vol au vents to feed a crowd!
Two Tails Pie Tip: If you don’t have time to make or roll pastry, keep some ready rolled sheets of Filo Pastry in your fridge. Scrunch these up, place on top of your pie mix and drizzle with olive oil. If you can’t be bothered to give your arms a workout mashing the spuds, finely sliced new potatoes will also serve as a topping!
We also love the idea of a pot luck pie themed party night. Gather your friends and buy your wine HERE.