Pie, mash, liquor Recipe

A twist on a Great British classic - pie, mash and liquor.

  • Preparation
    15mins
  • Cooking time
    30mins
  • Rest time
    10mins
Rate this recipe
(26 votes) 4.2/5
Ingredients
Pour people
  • For the meat
  • Lamb neck fillet 200g : 6 whole
  • Rosemary sprig(s) : 6 whole
  • Carrot(s) : 2 whole
  • Onion(s) : 1 whole
  • Stick(s) of celery : 2 whole
  • Garlic clove(s) : 2 whole
  • Plain flour : 25 g
  • Thickened veal stock : 50 ml
  • Red wine : 100 ml
  • Unsalted butter : 30 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Disc(s) of puff pastry : 6 whole
  • For the vegetables
  • Desiree potato(es) : 6 whole
  • Unsalted butter : 70 g
  • Semi-skimmed milk : 100 ml
  • Maldon salt : 6 pinch(es)
  • For the sauce
  • Plain flour : 25 g
  • Unsalted butter : 25 g
  • Semi-skimmed milk : 2500 ml
  • Onion(s) : 1 whole
  • Clove(s) : 2 g
  • Bay : 1 sprig
  • Maldon salt : 6 pinch(es)
  • Curly parsley : 1 bunch
Method
  • 1. FOR THE MEAT

    finely dice all the vegetables and pick the herbs. Seal the lamb in hot butter,add the vegetables, season and cook in the oven at 180'c for 10 to 12 minutes. Remove the lamb and leave to rest. Add the flour to the pan and cook out, then add the red wine and reduce and finish with the veal stock. Cook the pastry between 2 weighted sheets of baking paper for 14 minutes in the oven.

  • 2. FOR THE VEGETABLES

    Peel the potatoes and boil in water till tender, drain and dry in the pan. Rice through a potato ricer and slowly beat in the butter and the milk until a creamy texture is made. Season to taste.

  • 3. FOR THE SAUCE

    Stud the onion with the clove and bay and place in to the milk and bring to the simmer. Make a roux with the flour and butter and gently ladle the milk into it, constantly beating until a smooth thick sauce is formed. Finely chop the parsley and fold through the sauce, retaining some for garnish.

  • 4. TO PLATE

    Place a neat quinelle of mas on the plate and a pile of the cooked meat by its side. Place the pastry on top of the meat and sauce around the side.

Chef's tip

«Always make sure you cook out your roux properly to make sure your sauce does not taste of flour.»

Similar recipes in this theme