Vegans look away now… This is ultimate comfort food. The addition of black pudding to this traditional dish is delightful. It makes the gravy incredibly rich and full of flavour.
Ingredients
Makes one big pie in an approximately 9″ squared dish, and two times 6″ x 4″ foil trays for freezing.
For the filling
- 1 tbsp rapeseed oil
- 2 white onions chopped
- 3 celery stalks sliced
- 3 carrots diced
- 3 cloves garlic crushed
- 1 tsp fresh thyme, leaves picked and chopped
- 500g lamb mince
- 200g black pudding chopped
- 150ml red wine
- 100ml veg or beef stock
- 2 cans chopped tomatoes
- 1tbsp tomato puree
- salt and pepper
For the mash
- 1kg potatoes (either Maris Piper or King Edwards)
- 80ml milk
- 60g butter
- 1tsp salt
- 2 salad onions finely sliced
Method
- Firstly get the potatoes on so that they are cooking whilst you start the filling. Once they are soft, drain them and keep the lid on ready for when you need to make the mash.
- Heat a large saucepan on a medium heat and add the oil and then the cook off the onion for a few minutes until softened.
- Then add the celery, carrots, garlic and thyme and continue to cook for another five minutes.
- Turn up the heat, add the lamb mince and cook until browned. Then add the wine and continue to cook on high until mostly absorbed.
- Crumble the black pudding into the pan and stir until combined.
- Add the stock, tinned tomatoes, puree and season with salt and pepper to taste. Let the mixture cook for at least 15 -20 minutes until you have a nice thick filling suitable for the base of your pie.
Whist the filling is reducing prepare the mash simply by combining the cooked potatoes, milk, butter and sliced spring onion and the salt.
Finally take your pie dish and two smaller containers and divide the filling between them. Put two ladle fulls in each of the foil trays, and then dot the mash on top and carefully spread it evenly over the filling. Lastly, take a small fork and make a pleasing pattern on the mash.
Bake in a preheated oven 200° (190° fan assisted) for 30 minutes until piping hot through and the topping looks golden.
