Unfortunately I didn’t thicken the sauce enough and used a pie tin instead of a glass dish, so the bottom pie crust more or less disintegrated into the sauce. In any case, whatever was left was delicious, and even more comforting served with a pea mash. Here is the link to the pie recipe. The only modification I made was to add celery and carrots because I didn’t want to waste the ones I had in the fridge.
The pastry was delicious and very sinful. A small part of me was glad that there was very little left of the bottom crust, so in a way it felt like I was only consuming half the calories.
Here is the recipe for the pea mash.
- 3 large potatoes, peeled and quartered
- 1.5 litres of boiling water
- 100g frozen petit pois
- 25g butter
- 60ml double cream
- salt and pepper to taste
- Boil the potatoes for 35 minutes, or until the are soft
- Use a clotted spoon and transfer the cooked potatoes to a large bowl. Reserve the water in the pot
- Mash the potatoes until smooth
- Boil the petit pois in the same pot of water for 3 minutes
- Drain the peas, and rinse them under cold water to preserve their colour
- Transfer the peas into a food processor and blitz into a puree
- Transfer the pureed peas into the mash and mix well
- Heat the butter and cream in a small saucepan and simmer until the butter melts
- Pour the hot cream into the mash and mix well
- Season the mash with salt and pepper