So I've got a pie recipe and I've used it to make a pie on a couple of occasions and both times it's been brilliant. But the recipe (chicken, bacon and mushroom pie) is basically - put a load of raw ingredients in a pie dish, put some puff pastry on top, in the oven for just over an hour. Delicious. But all the other recipes I've found for things like steak and ale pie etc involve COOKING the filling seperately, and then only putting it all in the oven for 20 minutes at the end. Fuck that. If I want to cook a nice beef stew I'm not going to then put some pastry on the top and put it in the oven for a bit. Just seems like a way of generating loads of washing up for the sake of a bit of pastry.
So anyway, my question is: could I apply the principle of the first pie to ALL OTHER TYPES OF PIE?
Share some pie recipes. Or don't.