UPPER CRUST

A meat pie is a guaranteed crowd-pleaser – it’s comfort food at its finest. Secondary cuts are often overlooked, but make the best filling for a rich pie as they develop a deep flavor when cooked low and slow.

Lamb, fennel and Manchego pie with lard pastry

SERVES 6 // PREP TIME 1 HR // COOK 3 HRS 10 MINS (PLUS RESTING, COOLING, CHILLING)

Lamb neck breaks down to become very tender, which makes for a rich filling – the perfect contrast to the crisp, golden pastry. You can also choose any cut that benefits from long, gentle cooking, such as beef shin or brisket.

60 ml (¼ cup) olive oil

3 large lamb necks, cut into 4cm-thick pieces

50 gm (⅓ cup) seasoned plain flour

2 tbsp rosemary, finely chopped

2 tsp Dijon mustard

150 ml dry white wine

50 ml dry vermouth

500 ml (2 cups) veal stock

8-10 golden shallots, peeled, root intact

1 small fennel bulb, thinly sliced

70 gm Manchego, finely grated

2 egg yolks, beaten with

1 tbsp milk, for eggwash Fennel seeds and salt flakes, to decorate PASTRY

400 gm plain flour

150 gm lard (see note) or diced chilled butter