Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything ...

Inside, the gravy is more dry and mushy than creamy, and the taste of flour is prominent. The rest of the interior makeup is ...

Pour off 300-600ml/10-20fl oz of liquid from the pan – enough to leave the filling nicely moist but not swimming in liquid – and save this to use as gravy with the pie. Transfer the filling to ...

This classic steak pie uses stout to make a rich gravy and ready-rolled pastry for ease. For the ultimate pie, the recipe suggests using shortcrust for the base and puff for the lid, but obviously ...

Making a gravy requires careful attention. Place the butter into a saucepan over medium heat. As the butter begins to melt, ...

Chicken pot pie and traditional Japanese curry come together for this comfort food mash-up. Premade curry mix gives the sauce a silky, gravy-like thickness that coats juicy pieces of shredded ...