The Bikers make a delicious looking vegetarian pie on their Best of British cooking series.

The Bikers says: “Preheat a baking tray in the oven to put the pie on and you’ll get a nice crisp base for this easy vegetarian pie.”

For the filling the Bikers used: 900g medium potatoes, 75g fridge-cold butter, cut into 1cm/½in cubes, 1 large onion, sliced into thin rings, flaked sea salt, freshly ground black pepper.

For the pastry: 350g plain flour, plus extra for rolling, 175g butter, 50g extra mature cheddar cheese, 1 large free-range egg, beaten with 1 tbsp cold water and beaten egg, to glaze.

For the mushroom gravy: 500ml just-boiled water, 2 tsp vegetable bouillon powder (or ½ vegetable stock cube), 10g dried mushrooms, either mixed or porcini, 1 tbsp sunflower oil, 15g butter, 150g small chestnut mushrooms, 1 tbsp plain flour, 2 tbsp finely snipped fresh chives (optional), flaked sea salt, freshly ground black pepper.

For the wilted spinach with nutmeg: large bag young spinach leaves, 25g butter, freshly grated nutmeg, salt and freshly ground black pepper.

See recipes by the Hairy Bikers in their book titled: The Hairy Bikers’ Perfect Pies: The Ultimate Pie Bible from the Kings of Pies available from Amazon now.