At the Higgidy, we’re all about making glorious everyday food to help people live well.

Hello from Higgidy

Whether that’s pies for comforting suppers served with a side of fresh veg, carefully crafted quiches that are perfect for weekend feasts with the family, or seriously snackable rolls and mini muffins that are packed with hidden veggies, it’s all about eating well and feeling good.

What’s more, all our recipes are finished by hand which means that no two pies, quiches or rolls ever look the same and that’s what makes Higgidy, ‘Higgidy’.

Our Story

The Higgidy story began back in 2003 when Camilla Stephens, our founder, spotted a gap in the market to deliver delicious, wholesome pies to our plates. Making the pies in her own kitchen at home in West Sussex, Camilla and team would serve them at festivals up and down the country before getting a big break with Sainsbury’s as part of its ‘Supply Something New’ scheme. And the rest, as they say, is history.

With a lifelong love of cooking, Camilla has been working in the Higgidy Kitchen ever since with our dedicated team. She’s also found the time to write not one, but two cookbooks. The Higgidy Cookbook and The Veggie Cookbook, both of which are available to purchase and feature hundreds of recipes for heart-warming suppers and veg-packed dishes (including the recipe you can find below).

Aside from making great tasting recipes, we care about sustainability and where our ingredients come from too. That’s why we work with suppliers we trust and only use free range eggs and chicken in everything we make, whilst our beef is always British and our pork is outdoor bred. We’re making positive steps with our packaging too, reducing the amount of plastic we use and using recycled materials where possible.

But don’t just take our word for it. Have your say too. Our Food for Thought Club is an exclusive group of consumers that help us to make important decisions – from which flavours to add to our next pie, to feeding back on new packaging ideas and everything in between. Visit our website to find out more.

The Glory of Veg

We like to celebrate the glory of veg at Higgidy and the incredible flavours, textures and versatility that veggies offer. In fact, the majority of our recipes are plant-based or veggie.

That’s why we make a whole host of different dishes that help pack a punch when it comes to flavour and add a splash of vibrant colour too. From our traditional pies with a twist, like our Spinach & Pine Nut Pie which combines creamy spinach and feta cheese with seeded spelt shortcrust pastry and a topping of bright red peppers and pine nuts, to our new veg-packed quiches that do exactly what they say on the tin – cramming as many veggies as possible into one recipe. Even the pastry is packed full of veg – sweet potato, butternut squash and carrot, to be exact.

family kitchenAvailable in two flavours, this range of veg-packed quiches sees us ditch some of the fat in order to pack the pastry and filling with glorious veggies. Quiches simply don’t come veggier!

Mediterranean Pepper & Feta Quiche

A free-range egg filling with sauteed onions and basil, encased in a veg-packed sweet potato, butternut squash and carrot pastry, hand-topped with red and yellow peppers and crumbled Greek feta.

Garden Greens & Ricotta Quiche

A free-range egg filling with broccoli, petit pois, spinach and creamy ricotta, encased in a veg-packed sweet potato, butternut squash and carrot pastry, hand-topped with butternut squash and crumbled Greek feta.

Time to Get Cooking
As mentioned, we love veggies here at Higgidy and we’re big fans of cooking too. So we want to share one of our favourite family dishes with a Higgidy twist.

family kitchenSweet Potato Crusted Cottage Pie


  • 2 tablespoons olive oil
  • 1 large red onion, diced
  • 2 celery sticks, diced
  • 2 carrots, peeled and diced
  • 2 garlic cloves, finely chopped
  • 1½ teaspoons paprika
  • ¼ teaspoon ground mace
  • 4 large tomatoes, roughly chopped, or 400g can chopped tomatoes
  • 2 bay leaves
  • 5 sprigs of thyme, leaves picked
  • 100g dried red lentils
  • 400g can cannellini beans
  • 150ml red wine
  • 1 teaspoon vegetable bouillon powder or ½ vegetable stock cube
  • 1 tablespoon vegetarian Worcester sauce
  • Salt and freshly ground black pepper

For the sweet potato mash

  • 900g sweet potatoes, peeled and cut into 3cm chunks
  • 50g unsalted butter
  • 1 tablespoon wholegrain mustard
  1. Heat the olive oil in a deep saucepan, add the onion, celery and carrot and sprinkle over a pinch of salt. Cover the pan with a lid and sweat the vegetables over a low heat, stirring occasionally, for 15 minutes until soft.

  3. Add the garlic to the pan along with the paprika and mace, turn the heat up to medium and toast the spices for a minute. Stir in the tomatoes, bay and thyme. Cover the pan again and cook for a further 7–8 minutes until the tomatoes have collapsed and started to release some of their liquid. Stir in the lentils, the can of beans with their liquid and the wine. Add the bouillon powder or stock cube to the empty bean can and fill with boiling water from the kettle, stirring. Pour the stock into the pan along with the Worcester sauce. Bring the contents of the pan to the boil, then reduce the heat, cover with the lid and simmer gently for 20 minutes until the sauce has started to thicken. Remove the lid and simmer for a further 10 minutes to evaporate some of the liquid. Discard the bay leaves and set aside.

  5. While the lentil and bean mixture is simmering, preheat the oven to 200°C/180°C fan/Gas Mark 6. To prepare the mash, bring a large saucepan of water to the boil. Add a pinch of salt and the sweet potato chunks and boil for 15–20 minutes until completely soft. Drain the sweet potatoes and return to the pan. Add the butter, mustard and half the Cheddar, then use a potato masher to mash the sweet potatoes until completely smooth. Set aside.

  7. Once the lentil and bean mixture is ready, use the same potato masher as before (don’t worry about washing it) to mash about half of it in the saucepan. Taste and adjust the seasoning with salt and pepper.

  9. Spoon the lentil and bean mixture into the pie dish. Spread the sweet potato mash over the top and sprinkle over the remaining Cheddar. Bake for 25 minutes until golden and bubbling. Serve hot.

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