lamb back in the pot on top of the onions and rosemary, then pour in the wine and stock. Smear a third of the butter over the lamb and place the remaining rosemary sprig on top. Roast in the oven, uncovered, for 2 hours or until tender and crispy on top.
4. Meanwhile, make the mashed potato for the topping following the instructions for Creamy Potato Mash on page 179.
5. When the lamb is cooked, remove from the pot and strain the juices into a small saucepan set over a medium heat, keeping the onions for later. Mix the flour and remaining butter together to form a paste, then break into pieces and add to the juices in the pan, whisking until you have a thick gravy. Tear the meat into large chunks and place in the ovenproof dish. Add the reserved onions and pour over the thickened juices.
6. Put the mashed potato into a piping bag and pipe or spoon it over the meat and spread evenly with a fork. Bake in the oven for 25 minutes or until the top is golden brown. Serve with purple sprouting broccoli and Vichy Carrots.
You can make this chicken pie either with brown or white meat or a combination of both. The same goes for the mushrooms – use either fresh or dried or whatever you can get hold of. Porcini, ceps and morels are the classics to put with chicken, or for something different you could replace them with water chestnuts. Fresh tarragon is much better than dried for this recipe, but do remember that it’s a strongly flavoured herb, so don’t add too much.
SERVES 6–8
375g (13oz) ready-rolled all-butter puff pastry
1 egg, beaten
FOR THE FILLING
1 x 1.5kg (31b 4oz) chicken
2 onions, peeled and finely chopped
1 bay leaf
1 tbsp olive oil
75g (3oz) butter
2 tbsp plain flour
350g (12oz) wild mushrooms (such as chanterelle, cep, trompette, girolle or oyster)
150ml (5fl oz) white wine
150ml (5fl oz) double cream
4 sprigs of tarragon, leaves only
Salt and black pepper
ONE 20 X 30CM (8 X 12IN) PIE DISH OR OVENPROOF DISH
1. Place the chicken in a large saucepan with half the onions and the bay leaf. Season with a little salt and pepper and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through.
2. Remove the chicken from the pan and set aside to cool. Return the pan to the hob and cook the stock on a rapid boil for a further 30 minutes or until it has reduced by half. Meanwhile, remove the meat from the chicken legs, thighs and carcass, then place in the pie dish.
3. Preheat the oven to 220°C (425°F), Gas 7. Heat the olive oil and butter in a large frying pan, add the remaining onions and cook over a low–medium heat, without browning, for about 5 minutes or until softened, then add the flour. Turn up the heat then add the mushrooms and cook for a further 3–4 minutes.
4. Strain the stock, then add to the mushrooms and cook for 1 minute. Pour in the wine and cream, then bring to the boil, reduce the heat and simmer for 5 minutes. Season, then pour it over the chicken and sprinkle tarragon leaves over the top.
5. Cut out a disc of pastry 2cm (¾ in) wider all round than the pie dish. Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork or your fingertips. Trim away any excess pastry and brush the top of the pie with the remaining egg. Place on a baking tray and bake for 30–35 minutes or until the pastry is crisp and golden. Then remove from the oven and allow to cool slightly before serving with new potatoes and French beans.
This pie is best made with Hereford beef, a breed that originated in the UK but is now farmed everywhere from Russia to South America. The cows have a deep red coat and fantastic horns, and their meat is highly prized. We use Hereford beef in the restaurant for our steaks, as the meat has an excellent grain. If you can’t find it, any breed will do, as it’s the long slow cooking that really gives this pie its flavour – the longer you cook it for, the better it will taste. I suggest serving the pie with French beans or shallots.
SERVES 4
800g (1¾lb) trimmed beef shin or flank, cut into 3cm (1¼ in) dice
2 tbsp plain flour
4–5 tbsp olive oil
30g (1¼oz) butter
1 onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
1 tbsp tomato purée
200ml (7fl oz) Guinness
500ml (18fl oz) beef stock
1 tsp chopped thyme leaves
1 bay leaf 300g (11oz) small Chantenay carrots, trimmed and kept whole
Salt and black pepper
FOR THE PASTRY
225g (8oz) self-raising flour, sifted, plus extra for dusting
1 tsp salt
90g (3¼oz) shredded beef suet
60g (2½oz) lard or butter, chilled and grated
1 egg, beaten
FOUR 500ML (18FL OZ) PIE DISHES
1. Preheat the oven to 200°C (400°F), Gas 6. Lightly dust the meat with flour, salt and pepper. Heat 1–2 tablespoons of olive oil in a large, heavy-based frying pan or saucepan, add the meat in batches, using more of the oil if needed, and seal over a high heat for 1–2 minutes or until nicely browned. Transfer to a plate and set aside.
2. Melt the butter in the pan, add the onion and garlic and fry for 2–3 minutes or until browned, then stir in the tomato purée. Slowly add the beer and stock, stirring constantly to prevent lumps forming in the cooking liquid. Add the thyme, bay leaf and browned beef, bring back up to the boil, then reduce the heat, cover with a lid and simmer gently for 2 hours or until the meat is tender.
3. After 90 minutes add the carrots and continue to cook for 30 minutes. Place in the pie dishes and leave to cool.
4. To make the pastry, mix the flour and salt with the suet and grated lard or butter in a large bowl. Mix in 150–175ml of water and knead for 1 minute or until you have a smooth dough.
5. On a lightly floured
