INGREDIENTS

For the pastry
6oz lard
12oz flour
3fl oz water
Salt

For the filling
1lb shin beef
2 onions finely chopped
6 sprigs parsley chopped
2tsp thyme
Salt and pepper
2lb potatoes cubed
12oz dried peas

METHOD

To make the pastry rub the lard into the flour and salt and finish in the normal way. To prepare the filling trim and cube the beef place in a pan and cover with water. Add the onions herbs and seasoning. Cover and simmer for 45 minutes. Add the potatoes cook for a further 15 minutes and then allow to cool. Cover peas with water and boil until they become a rough purée then season. Place the meat mixture into four individual pie dishes and cover with pastry lids. Bake at 190ºC for 25 minutes. Place a portion of the hot pea purée on the lid of each pie and serve.

Michael Connor


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