“The Best Potato Recipe in the World 2008” Serves: 6-8 Preparation time: 30 minutes Cooking time: 1 hour 15 minutes Cooling time: 10 minutes Ingredients: · 450g Puff Pastry · 450g Colston Bassett Stilton cheese, chopped · 1 beaten egg yolk mixed with 1 tablespoon milk (for egg wash) For the potatoes: · 600ml full cream milk · 300ml double cream · ½ teaspoon ground nutmeg · 2 garlic clove, crushed · 1.5 kg waxy potatoes, such as Vivaldi, King Edward or Maris Piper (peeled and thinly sliced but do not rinse after slicing) For the lamb filling: · 30g unsalted butter · 1 small onion, finely diced · 1 garlic clove, crushed · 450g minced lamb · 1 tablespoon Fresh Rosemary, chopped · 2 tablespoon flour · 1 tablespoon tomato purée · 1 tablespoon Ale-Gar · 200ml lamb stock · 2 tablespoon mint leaves, chopped · 1 tablespoon red currant jelly
Method 1. Preheat the oven to 180°C. 2. First prepare the potatoes remembering not to wash them once they are sliced. 3. Place the milk, cream, nutmeg and garlic into a heavy-based saucepan and bring to the simmer. 4. Add the potatoes, making sure that they are just covered with the milk and cream. 5. Bring the potatoes back to simmer. Cover and cook for around 12 minutes until soft. 6. Remove from heat and leave to cool. To make the lamb filling: 1. Melt the butter in a heavy-based saucepan, add the onion and fry gently until softened (around 3 minutes). 2. Add the garlic and fry gently for 2 minutes without browning. 3. Increase the heat and add the minced lamb frying until lightly brown. 4. Add the rosemary and flour and stir thoroughly, cooking for a further 2-3 minutes. 5. Add the tomato puree, Ale-Gar, stock, mint and the redcurrant jelly. 6. Cook for 4-5 minutes then turn off the heat and allow to cool. 7. Roll out the puff pastry finely. Use the pastry to line a lightly buttered, 7.5cm deep 20cm cake tin, reserving half the pastry to make a lid. To make the pie: 1. Sprinkle a layer of chopped Stilton on to the base of the pastry. 2. Top with a layer of the cooled potato mixture, until it reaches halfway up the pastry case and level off. 3. Layer the lamb mixture over the potato and level it off. 4. Layer the remaining potato on top and press the mixture down gently but firmly. 5. Sprinkle over the remaining Stilton cheese. 6. Moisten the side of the pastry with egg wash and top with a pastry lid (from the reserved puff pastry). 7. Join the lid and the pastry sides together by pressing gently around the rim, cutting off any excess. 8. Brush the lid with a little egg wash and use a sharp knife to lightly score a pattern on the lid top taking care not to cut through the pastry. 9. Place the pie in the oven and bake at 180°C for 10 minutes. 10. Lower the oven temperature to 170°C and bake for a further 30 minutes until golden brown. 11. Remove from the oven and allow to cool for 10 minutes before cutting. Recipe by Alan Coxon. Images supplied by www.britishpotatoes.co.uk