Ben Dearnley
Secondary cuts of meat are often overlooked but develop a deep flavour when cooked low and slow. Lamb neck breaks down to become very tender, which makes for a rich pie 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.
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Ingredients
Pastry
Method
1.For pastry, process flour and lard in a food processor until mixture just comes together. With the motor running, add yolks and 60-80ml iced water and process until lumps start to form. Turn out dough onto a bench and knead with the heel of your hand until it just comes together. Wrap and refrigerate to rest and chill (1 hour).
2.Preheat oven to 150°C. Heat 2 tbsp oil in a casserole or deep cast-iron frying pan over medium-high heat. Dust lamb with flour, shaking off excess, add to pan, in batches, and cook, turning occasionally, until golden brown (2-3 minutes each side; if lamb starts to burn, reduce heat and add extra oil if needed). Remove lamb and set aside. Add rosemary to pan and stir until fragrant (2-5 seconds), then add mustard and stir to combine. Deglaze pan with wine and vermouth, scraping base, then reduce by half (3-4 minutes). Add stock and bring to a simmer, then return lamb to pan, cover tightly with foil or a lid and braise in oven until lamb is tender and falling off the bone (1¾-2 hours). Remove lamb (reserve liquid in pan), cool slightly, then coarsely shred (discard bones). Cool.
3.Meanwhile, heat remaining oil in a casserole over medium-high heat and cook shallots, stirring occasionally, until golden and caramelised (8-12 minutes). Remove shallots and set aside. Add fennel to pan and cook, stirring occasionally, until tender (5 minutes). Set aside.
4.Add shallots to reserved braising liquid and cook over medium heat until tender and liquid has reduced to a thick sauce (14-18 minutes). Return lamb to pan and season to taste (not too much, as Manchego is quite salty). Cool, then refrigerate until chilled (1 hour).
5.Preheat oven to 200°C. Roll out dough between 2 sheets of baking paper to fit a 27cm-diameter cast-iron frying pan or pie dish. (Reserve trimmings to decorate if desired.) Spoon lamb mixture into pan, top with fennel, then Manchego, then pastry. Trim pastry with a sharp knife or pinch to create an edge. (Pie can be made ahead to this stage, covered and refrigerated for up to 1 day.) Cut a hole in the centre (an apple corer works well). Brush with eggwash, scatter with fennel seeds and salt flakes, then bake until golden and bubbling (35-40 minutes). Rest for 5-10 minutes, then serve.
Note: To make your own lard, finely chop 600gm pork fat in a food processor, then add to a saucepan with enough water to cover base and cook over low heat until fat has rendered (1 hour). Strain before using. Alternatively, good-quality lard is available from select butchers, or use a good-quality store-bought shortcrust pastry, such as Carême.
Notes
