Traditional Pie and Mash

Preparation

1. Step 1

   Make the pie tops: In a large bowl, combine the flour and salt. Add the butter and lard. Using your fingertips, rub the fats into the flour. The mixture should look uneven, with pieces of butter visible throughout. If the butter becomes too soft, refrigerate for a few minutes until it’s firm.

2. Step 2

   Add the water 1 tablespoon at a time, stirring with a fork or spatula between each addition, until the dough comes together. Avoid overmixing to ensure a flaky crust.

3. Step 3

   Scrape the dough onto a lightly floured work surface and, with floured hands, shape it into a 1-inch-thick rectangle. Wrap with the plastic wrap. Refrigerate for at least 20 minutes to allow it to firm up.

4. Step 4

   While the top dough is chilling, make the pie bottoms: In a large bowl, combine the flour and salt. Add the suet, and, using your fingertips, rub it into the flour. Gradually add the water, stirring with a knife or spatula, until the dough begins to come together. It should be rough and lumpy, slightly firmer than the top dough, with visible pieces of suet. Avoid overmixing to ensure a flaky crust.

5. Step 5

   Scrape the dough onto a lightly floured work surface and, with floured hands, shape it into a 1-inch-thick rectangle. Wrap with the plastic wrap and label it “bottom” to avoid mixing it up with the top. Refrigerate for at least 20 minutes to allow it to firm up.

6. Step 6

   Place the chilled top dough on a floured surface. Dust the dough and rolling pin with flour, then roll the dough lengthwise into a long rectangle about ½ inch thick. Fold the top third of the dough down toward the center, then fold the bottom third up over the top, like a letter. Rotate the dough 90 degrees. Roll out the dough again into a long rectangle and then repeat this process. Wrap and refrigerate the dough for another 20 minutes, then roll into a ¼-inch-thick rectangle. Cover again and refrigerate until ready to use.

7. Step 7

   While the top dough chills, make the filling: In a medium bowl, mix the meat and stock with a fork and season with a generous pinch each of salt and pepper. The mixture will be soupy but thick. Cover and refrigerate until ready to use.

8. Step 8

   Heat oven to 450 degrees with a rack in the lowest position.

9. Step 9

   To assemble the pies, roll the bottom dough on a floured surface with a floured rolling pin into an ⅛-inch-thick rectangle (about 18 by 12 inches). Cut into 6 equal pieces (each about 6-inches square). Carefully press the dough pieces into each pie tin.

10. Step 10

    Give the filling a quick stir to recombine. Divide the filling equally among the dough-lined tins.

11. Step 11

    Roll the top dough again on a floured surface until about ⅛-inch thick (about 18 by 12 inches). Cut into 6 equal pieces. Dampen the edges of the pie bottoms with water, center the pie tops over the bottoms and press the edges gently but firmly to cover the filling and tightly seal the edges. Trim excess dough that hangs over the edges of the tins and reserve for another use. Make a small hole in the top of each pie to let steam escape during baking. Brush tops with a little water. Place the tins on a rimmed baking sheet to catch any drips.

12. Step 12

    Bake until the crusts are golden brown and crisp and the filling bubbles around the edges of the hole, about 35 minutes. Let cool before removing from tins.

13. Step 13

    While the pies bake, make the mashed potatoes: Cook the potatoes in boiling salted water until very tender. Drain, return potatoes to pot, and mash well (without adding butter for an authentic taste). Cover to keep warm.

14. Step 14

    While the pies are cooling, make the liquor: Bring 2 cups/450 milliliters of water to a boil in a saucepan. To a medium bowl, add ¾ cup/200 milliliters cold water followed by ⅓ cup/40 grams flour. Whisk until smooth, then slowly add to the boiling water, whisking continuously until thickened, about 1 minute. Decrease heat to low and cook gently for 1 minute. Remove from heat, add parsley and a generous pinch of salt and mix well. Taste and add more salt if desired.

15. Step 15

    To serve, slide the pies out of their tins and divide among 6 plates. Scoop the mashed potatoes next to the pies and gently pour the sauce onto the plates to cover the bottom; do not pour directly over the pie or potatoes. Serve with white pepper and chile vinegar, if desired (see Tips).