It is British Pie Week that quintessential staple of a good pub menu, and who doesn’t like pie. Traditionally Shepherd’s Pie is a réchauffé dish made from reheating leftover minced lamb and vegetables in gravy and serving with a mashed potato top. My recipe uses one of my favourite cuts of lamb, the shoulder, which is full of flavour and delicious when slow cooked.
A proper pasty is considered to contain beef, sliced potato, onion, and swede. The ingredients are sealed in the pastry with plenty of black pepper and cooked from raw.
The wonderful sweet flavour of the potatoes is complimented by the rosemary, the slightly smoky charred peppers, the salty olives and the crunch of the chickpeas all bound in a simple but fragrant vinaigrette.
Hash is a dish made from diced or chopped meat, potatoes, and flavourings such as onions, spices and herbs that are mixed together and then cooked. The name is thought to come from the French verb ' hacher ' meaning to chop.