- Serves: 6-8
- Cook Time: 1 hour 15 minutes
- Prep Time: 30 minutes plus cooling plus 10 mins cooling
- Effort: medium
- 450 g puff pastry
- 450 g Colston Bassett stilton cheese, chopped
- eggs, beaten for egg wash
For the potatoes:
- 600 ml full-fat milk
- 300 ml double cream
- 1/2 tsp ground nutmeg
- 2 clove garlic, crushed
- 1 1/2 kg waxy potatoes, peeled and thinly sliced (not rinsed after slicing)
For the lamb filling:
- 30 g unsalted butter
- 1 small onion, finely diced
- 1 clove garlic, crushed
- 450 g minced lamb
- 1 tbsp rosemary, chopped
- 2 tbsp flour
- 1 tbsp tomato purée
- 200 ml lamb or beef stock
- 2 tbsp mint leaves, chopped
- 1 tbsp redcurrant jelly
1. First prepare the potatoes. Put the milk, cream, nutmeg and garlic into a heavy-based saucepan. Bring to the simmer.
2. Add the potatoes, making sure that they are just covered with the milk and cream.
3. Bring the potatoes back to the simmer. Cover and cook for around 12 minutes until soft. Remove from heat and cool.
4. To make the lamb filling, melt the butter in a heavy-based saucepan. Add the onion and fry gently until softened, around 3 minutes.
5. Add the garlic and fry gently for 2 minutes without browning.
6. Add the minced lamb and increase the heat.
7. Add the rosemary and flour and stir thoroughly, cooking for a further 2-3 minutes.
8. Add the tomato puree, the stock, mint and the redcurrant jelly. Cook for 4-5 minutes then turn off the heat. Allow to cool.
9. Preheat the oven to 180°C/gas 4.
10. Roll out the puff pastry finely. Use the pastry to line a lightly buttered, 7.5cm deep 20cm cake tin, reserving half the pastry to make a lid.
11. Sprinkle a layer of chopped Stilton on to the base of the pastry.
12. Top with a layer of the cooled potato mixture, until it reaches halfway up the pastry case. Level off.
13. Layer the lamb mixture over the potato and level it off. Layer the remaining potato on top and press the mixture down gently but firmly.
14. Sprinkle over the remaining Stilton cheese.
15. Moisten the side of the pastry with egg wash and top with a pastry lid, formed from the reserved puff pastry.
16. Join the lid and the pastry sides together, cutting off any excess. Brush the lid with a little egg wash and use a sharp knife to mark out a pattern on the top.
17. Place the pie in the oven and bake it for 10 minutes. Lower the oven temperature to 170°C/gas 3 and bake for a further 30 minutes until golden brown.
18. Remove from the oven and cool for 10 minutes before cutting.
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