In America we call them pot pies, and they are one of my favorites!!!
I don't know why, but I love pot pies. Which is funny, because if I'm eating a regular dessert pie, I won't eat the crust, because I don't like it. But on pot pies, the crust is one of my favorite parts! Weird, huh?
I've discovered though, as a "trick" to making savory pies..............if you find a really, REALLY good thick cream sauce or gravy sauce to mix with your meats and veggies, you can mix and match pretty much any and all meats and veggies in a pie.
You have to get that gravy sauce just right though, so it will solidify just a bit, so it doesn't run when cut or bitten into, and won't bleed out when baking.
I usually prefer the cream gravy sauces myself. To me, they go with pretty much anything, and you can do so much with them. The dark gravy sauces or meat flavored ones, they are good too, but always end up making the pie a bit heavy tasting. It's really good though if you are making a steak pie and have a hankering for the taste of a nice steak pie, that dark gravy sauce is awesome.
