The hot take on the classic shepherd's pie is this pork and pistachios pie. This is one of those recipes you save in the cupboard for special occasions. Keep it for the holidays!
Mix the bacon, pork and sausagemeat into a large bowl, then grate in the nutmeg and add the sage, cranberries, apricots, pistachios, salt and black pepper. Cover and keep chilled while you make the pastry.
Simmer the butter with 5 fl oz water. Put the flour in a separate bowl with 1/2 tsp salt. When the butter has melted and the mixture is steaming, pour it over the flour and quickly mix to form a dough.
Flour a surface, knead briefly until smooth. Cut off a third, then wrap and set aside.
Roll the remaining dough thin and spread in a deep loose-bottomed cake pan. Press the dough into the edge and up the side – don’t worry if it doesn’t reach the top, just press into an even layer and ensure there are no holes.
Spoon the filling into the baking pan and pack in with the back of the spoon to expel any air pockets. Mound it up in the center to create a dome, leaving about 1/3 inch of the dough edge exposed.
Roll out the reserved dough to the same thickness as before, then use a plate as a template to cut out an 8-inch circle. Use this to cover the pie using any design you like.
Heat the oven to 340°F. Bake for 2 hrs until the pastry is deep golden brown. If you have a food thermometer, the internal temperature should reach 160°F. Leave to cool completely in the pan, then chill for at least 4 hrs before serving.
Chef's Tip:
Will keep covered in the fridge for up to five days.
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