A twist on a Great British classic - pie, mash and liquor.
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.
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.
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.
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.
«Always make sure you cook out your roux properly to make sure your sauce does not taste of flour.»