This easy mushroom pie is the perfect warming meal for any day of the week. Ideal as a vegetarian pie option, this delicious savoury pie delivers on all fronts.

“We take dishes that we think are delicious and transform them into pie form. We come up with a brand new pie every week. We love pies. We live and breathe the pie life! One idea that Scott had been flirting with, but wasn’t sure about, was a pie inspired by the McDonald’s Big Mac. Was it a betrayal of his fine-dining culinary roots and aspirations? Or was it just a bloody good idea? We launched the Big Thief Burger Pie as our pie of the week. It. Went. Bonkers.” – Aaron Donato and Scott Blomfield from Pie Thief, Vic

In this warming spiced lamb pie recipe, Warren Mendes draws on the Indian  flavours South Africa has taken inspiration from. Derived from the traditional Indian samosa, this South African take celebrates the country's multicultural culinary scene using traditional Indian spices to create a large savoury lamb pie, perfect for sharing. There's even a cheat's puff pastry recipe to make the ultimate buttery, flaky crust. You can also substitute store-bought puff pastry to save time. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Available June 1, 2024. Photography by Toby Murphy.

Caramel sauce adds a delicious depth to this twist on the autumnal apple pie created by Lucy Nunes.

"Don’t be intimidated by how glossy and amazing this tarte tatin looks. Use a quality pastry, make a quick caramel and let the magic happen." – Lucy Nunes

“My Dutch grandmother made a cauliflower cheese bake sprinkled with crispy breadcrumbs when I was a little girl. This is where the initial inspiration for this pie came from. We added broccoli and turned it into a cauliflower broccoli cheese pie. As a vegetarian myself, it’s a real treat! We’ve had it on offer every winter at our family-owned bakery for the past three years.” – Sharon Horrocks from Port Elliot Bakery, SA

“I’ve given this pie a little Middle Eastern spin with falafel vibes. Making less go further is a big part of affordable, less waste cooking, and I love how far a head of broccoli extends when you finely chop it.” – Tom Walton

Combining the delectable flavours of cardamom, orange and pear, this tarte tartin created by Tracey Pattison is as spectacular as it is delicious. You’ll need a 20cm (base) ovenproof frypan for this recipe.

“A quality lamb pie is something that so many people want, but is not easy to find. This is a variation of a recipe we created back when we opened in 1996 – it’s easily the best-selling pie in our range. It may be cliché, but Australians love their lamb! The sour cream and butter pastries and good-quality lamb are what make this pie special.” — Caitlin Gallagher from Jocelyn's Provisions, Qld

"Perfect for a traditional Good Friday meal (or any day of the week), this pie is pure comfort, with varied flavours and textures making each mouthful a delight. Feel free to vary the ingredients according to what’s available at the market or fishmonger." – Michael James

This pastry looks and tastes amazing, but only takes minutes to put together.

Tomato and basil is a flavour match made in heaven. Have it down on earth with this tarte tatin.

“I always think about foods and cuisines I enjoy eating, and then find a way to translate those flavours and feelings into a pie. It has to evoke emotion. This pie made me feel FOMO from not jetting to Europe this winter! We wanted to create something unique for delicious, so we whipped this pie up especially, but we might release it as a limited-edition pie.” – Darren Rowe, Pinjarra Bakery WA

“This dish has a Mediterranean feel with the tomato base and gentle use of herbs and spice. It’s also highly adaptable – switch out chickpeas for cannellini beans, sweet paprika for smoked or balsamic vinegar for pomegranate molasses.” – Michael James

“The pine-lime flavour combo always reminds me of holidays on the Central Coast of NSW as a kid. Splice Pine Lime ice creams were the sweet treats we licked between bouts of misadventure.” – Lucy Tweed. Recipe from Lucy Tweed's 'Every Night Of The Week' cookbook.