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Method

A British classic, the filling can be made 48 hours in advance before being used.

For the filling

  1. Take 400 g of freshly minced lamb; I use a native breed when available as this gives me a really aromatic, almost floral note to the pie.
  2. In a heavy based casserole add a few drops of light olive oil (pomace)
  3. Heat until just starting to smoke, carefully add the mince and fry for a few minutes stirring frequently until the mince is rich and golden.
  4. Next add 300 ml light lamb or chicken stock (essential cuisine is my all time favorite if not making your own), a teaspoon of tomato puree and bring to a simmer.
  5. Thicken slightly with 1 teaspoons of corn flour mixed to a paste with cold water and stirred into the lamb mix, place in a oven covered with a lid on 125oc for 45 minutes
  6. Meanwhile take one large onion, garlic, 2 carrots, a 100g of celeriac all finely diced and sweat these in a separate pan until soft and translucent in the butter, then add a few fresh thyme leaves, and a teaspoon of chopped rosemary to the veg.
  7. Remove the lamb casserole from the oven, add the vegetable garnish and pop on top of stove and cook gently for another 15 minutes, taste for seasoning adding a little cracked pepper and sea salt to finish.

For the topping

  1. For the topping pipe generous amounts of mashed potato to cover the mince, and bake in a preheated oven, 190 oc for 25 minutes until piping hot and golden brown.
  2. Though not traditional I do like to finely grate some aged Parmesan or even better an English berkswell over the baked pie to serve