Bake until the pie is hot inside and the potato is golden / Jason Lowe
Serves 4

500g minced mutton shoulder
1tbsp vegetable or corn oil
1tsp thyme leaves
2 leaves of sage, chopped
1 large onion, peeled, halved, roughly chopped
1 small stick of celery, finely chopped
1 medium carrot, peeled and finely chopped
tbsp flour
1tsp tomato purée
750ml lamb or beef stock
Salt and freshly ground black pepper
2 large potatoes, peeled, cooked and mashed with a couple of knobs of butter

For the pastry

100g plain flour, sifted, plus extra for dusting
tsp salt
25g cold lard, cut into small cubes
25g cold butter, cut into small cubes
Cold water to mix

Heat a pan with the vegetable oil and fry the mutton on a high heat for 4-5 minutes, stirring to break up the meat. Add the onions, season and continue cooking for 2-3 minutes. Add the flour and tomato purée, stir well then gradually stir in the stock. Bring to the boil, add herbs, celery and carrot; simmer gently for about an hour or until the meat is tender and the liquid is coating the meat. Re-season if necessary.

Pre-heat the oven to 180C/gas mark 5. Meanwhile make the pastry; mix the salt and flour together then rub the lard and butter into the flour with your finger tips until it's a breadcrumb-like consistency. Mix in enough water to make a rollable dough.

Roll out the dough on a floured table to about cm thick and line four 8cm x 4cm deep lightly greased tart tins. Rest in the fridge for 30 minutes. Line the tarts with discs of greaseproof paper and fill with baking beans. Bake the tart cases for 15 minutes or until they begin to colour, then remove from the oven and leave to cool.

You can assemble these and keep them in the fridge for a couple of days. Spoon in the mutton mixture, then either pipe or fork the potato mixture on top and bake for about 30 minutes or until they are hot inside and the potato is golden.