Our five-piece Pie Set is the original and most iconic Falcon product. Feed the whole family with a very British, giant fish pie this week, or serve up solo portions with our Pie Dishes. To set you up for a week of Pie cookery, our Coal Black Pie Set is currently available at 25% off.

Introducing a recipe exclusive from ‘Unprocess Your Life’ by award winning nutritionist, Rob Hobson: ‘There is nothing more comforting and moreish than a beef pie. However, the quality of shop-bought pies can vary greatly and some brands contain modified starches and emulsifiers to improve the texture and shelf life. Even when you make your own, using stock cubes introduces flavour enhancers such as monosodium glutamate and disodium guanylate, so it’s better to choose fresh stock. Working with wholemeal pastry can be tricky, but a rustic look to a homemade pie is even more appealing.’

Beef and vegetable pie with wholemeal pastry


Serves 6

•​​ 1 tbsp extra virgin olive oil

•​​ 600g skirt steak, sliced into strips

•​​ 1 large onion, finely chopped

•​​ 2 carrots, peeled and finely diced 2 celery sticks, finely diced

•​​ 100g button mushrooms, halved 2 garlic cloves, chopped

•​​ 2 tbsp wholemeal flour 1 tbsp tomato purée

•​​ ½ tsp ground cinnamon

•​​ 500ml fresh beef or Chicken stock (see page 215)

•​​ Sea salt and black pepper

Set a heavy-based pan with a lid over a medium heat and add the oil. When hot, add the steak in batches; once browned remove from the pan and set aside.

Add the onion, carrot, celery and mushrooms to the pan and cook for 5 minutes. Add a splash of water as you go to help the vegetables to soften.

Add the garlic and flour then stir for 1 minute. Now add the steak, tomato purée, cinnamon, stock and 250ml water.

Bring to the boil, then cover and simmer gently for 1 hour until the meat is tender, stirring occasionally.

While the meat is cooking, start preparing the pastry. Place the flour and butter in a food processor and pulse gently until the mixture resembles fine breadcrumbs. You can also do this with your hands by rubbing the flour and butter together through your fingers. Add enough of the water to form a dough then cover and set aside.

Preheat the oven to 200°C/180°C fan/Gas 6.

Remove the lid off the pan after 1 hour and season to taste with salt and pepper. Transfer to a 2-litre pie dish (or 6 individual pie dishes) and set aside.

Transfer the dough to a clean, lightly floured work surface and roll out to a thickness of about 3–5mm.

Drape the pastry over the beef mixture and trim any excess then crimp using a fork. Brush the top with the beaten egg and bake in the oven for 30 minutes until the pastry has coloured and is crisp to the touch.

Remove the pie from the oven and serve with green peas.


Unprocess Your Life: Break free from ultra-processed foods for good by Rob Hobson, available now (Thorsons, paperback, £18.99)





Meet Amelia Rose Potts, a contemporary British artist and painter whose work is largely figurative with a strong focus on bold colour. Amelia likes to surround...

Our recipe for Marbled Biscuits is equal parts decadent and delicious, made with just a handful of simple ingredients. Try to resist the temptation to eat the...