A British classic, the filling can be made 48 hours in advance
before being used.
For the filling
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
In a heavy based casserole add a few drops of light olive oil
Heat until just starting to smoke, carefully add the mince and
fry for a few minutes stirring frequently until the mince is rich
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.
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
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.
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
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.
Though not traditional I do like to finely grate some aged
Parmesan or even better an English berkswell over the baked pie to