Pieminister.
(waits to be wrong)
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I’m very partial to Pieminister but I’m hoping it is a budget alternative.
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Yeah, they’re not cheap 
I had a very nice Kate and Sydney the other day. Very good mash with it too.
Looks can be deceiving, 
Co-Op Chicken, Leek and smoked ham hock.
Was ok but dry and a bit bland.
The problem with a chicken pie of any sort in my general experience.
My late mother made an awesome chicken and leek pie and her steak and kidney with suet crust pastry was orgasmically good.
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The MiL has taken to ordering in diced venison before we arrive so that “maybe we” (the wife) “can make one of those pies” 
Needs tarragon & maybe some cream included
Grilled lamb leg steaks with a mint glaze. Baby potatoes tossed in butter with chopped mint & parsley, steamed asparagus brushed with melted butter 'n cracked black pepper.
Barely cuisine let alone haute 
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Lamb rump joint just banged in the oven.
Dressed & seasoned with salt, white pepper, slices of garlic in evenly distributed pockets, cracked black pepper on the crackling layer & fresh rosemary.
Parmentier potatoes to accompany.
Lamb coming ooot o’ the oven at approx 12-35 to rest fer approx 15mins, whilst I warm the Parmentier spuds back up & steam some asparagus.
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Lamb rump joint, Parmentier potatoes & steamed asparagus brushed with melted salted butter 'n cracked black pepper.
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Brucy bonus. Poured the Lamb dripping & jus over a couple of slices of wholemeal bread. One slice consumed whilst t’ lamb wuz resting.
Bloomin’ delish!
How many people is this plate for?
Could have eaten it twice over tbh.
I’m not quite at ‘Beard Versus Food’ level but I do have a bottomless pit of a stomach, especially if I have a bottle of wine with a meal.