NEXT
MONTH
Felicity Cloake
writes to Gary
Rhodesto cover (about 400ml). Cover
with a lid and simmer gently for
3 hours or until the meat is falling
off the bone (see tips).
5 Heat the oven to 200°C/180°C fan/
gas 6. For the topping, put the milk
and cream in a small pan with the
onion, cloves, peppercorns, bay leaf,
garlic and spices. Heat gently, then
leave to infuse off the heat.
6 Boil the potatoes for the mash
in a large pan of salted water until
tender (about 12-15 minutes), then
drain well and leave in a colander
to steam dry for a few minutes. Tip
the potatoes back into the pan, then
mash until smooth and lump free.
Beat in the butter and egg yolks,
strain the infused milk and cream
over the mash (discard any solids),
then mix until lump free.
7 Remove the meat from the sauce
and leave to cool, then shred the meat
from the bones. Return the shredded
meat to the casserole with the peas,
then mix well (see Make Ahead).
Spoon the mash on top of the filling,
swirling the surface into peaks –
they’ll turn lovely and crisp and help
to make your pie look rustic and
homemade. Bake for 25-35 minutes
until bubbling and golden.
PER SERVING (FOR 8) 545kcals,
28.3g fat (13.4g saturated), 41.5g
protein, 27.9g carbs (8.2g sugars),
0.6g salt, 6.2g fibre
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people.