Method:

Herby Pastry

1. Tip the flour, butter and fine sea salt into a  food processor and blitz until it resembles fine breadcrumbs. On a running motor Add the egg yolk, and the water until the pastry just starting to clump together. Tip the dough on a lightly floured surface, give it a quick knead into a smooth ball of dough. Flatten the pastry in a thick disc shape, wrap in Clingfilm and chill.

Meatballs:

2. Mix your beef and pork mince in a large bowl, break up all the lumps. Chuck in your onion, ginger, garlic, ginger, breadcrumbs and egg then give it a good mix. Add the milk and season with salt, pepper and all-purpose seasoning.

3. Shape mixture into small round balls, pop onto a plate then into a fridge 1-2 hours to firm up. Preheat oven to Gas mark 6 / 200C /180C fan.

ROLL X BAKE:

4. Take the pastry out of the fridge and roll out on a lightly floured surface to thickness of a £1 coin. Lift the pastry into a fluted tart tin (20-22cm) and press it into the corners.

5. Trim the excess pastry with scissors, make sure you leave an 1cm overhang. Line the baking parchment and baking beans, place on the baking tray and bake for 18 minutes. Remove the parchment and beans and return to the oven for another 5-7 minutes. Drop oven temp to Gas mark 4 /180C / 160C fan .

Meatballs II: 

6. In a large frying pan. heat the oil over a medium heat. When hot add the meatballs and brown them on all sides. 

7. Add the meatballs to a baking tray, cover with foil and cook for 30 minutes.

Gravy:

8. Melt the butter in a saucepan, whisk the plain flour and cook for a couple minutes. Pour your veg and beef stock, keep on stirring. Then add your double cream soy sauce and mustard, season to taste then allow to simmer so it thickens.

Berry Sawwwccccee:

9. Chuck your berries  into a saucepan along with the honey, salt, orange zest , your spices and a few splashes of water. For cornflour mixture stir the cornflour mixture in a separate bowl, then add to the cooking blueberries and gently cook on a low heat as you want them to hold their shape.

MASH:

10. Bring a large saucepan of water to the boil. Add the potatoes and boil for about 20 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry out  completely.

11. Heat the milk and butter in a small pan, then pour over the potatoes. Then mash potatoes using an electric hand whisk or potato masher. Tip in the cream and beat with a wooden spoon until smooth and creamy. Season with salt and pepper.

ASSEMBLE: 

12. Pop your meatballs into the cooked pastry case. Pour the gravy over your balls ( oi oi cheeky ) Then top with your mash, sprinkle of cheese. Slap in the oven for 20 minutes until the cheese is crisp. Allow the pie to cool, take out the tin. 

13. Grate some parmesan, some parsley a few dollops of sauccccceeeee.

“SLICE UP THE BAD BOY AND SERVE WITH THAT BERRRY SAWWWWWWWWCCCCCCEEEE”

WOOOOSSSSSHHH!!!