PREPARATION: To make the filling, place meat into a saucepan, cook over low heat until meat is well browned. Drain off any surplus fat and reserve for later. Add crumbled stock cubes, 2 cups of water, ...

Packed with rich, savoury flavour and a hearty “beef-style” filling made from textured vegetable protein, this pie proves you don’t need meat to create comfort food that truly delivers.

A hearty mushroom, tofu, and wine filling is enclosed in a buttery, crisp crust in chef Dan Churchill's umami-packed pie that is sure to satisfy everyone around your table. Tofu is crumbled and cooked ...

Check out both recipes and recreate it at home! Chef Curtis Stone can dish out fine dining with the best of them, but it's his humble recipes tapping into his Australian roots that are perfect for ...