Chef in a kilt with...Gordon Howe

Pie, beg to differ

Shepherds Pie and Cottage Pie, or variations of either, have been enjoyed by families throughout the nations of the British Isles for generations.

Whether its minced lamb in a Shepherd’s Pie or minced beef in a Cottage pie both dishes are usually cooked in a delicious gravy, with or without vegetables, and topped with mashed potato. Depending on individual taste, and family custom, cheese or fresh herbs are often included to add that little bit of extra flavour and texture.

The traditional recipes of these historic comfort food dishes have changed little over the years so it’s time for a rethink.

Orkney Pie is a uniquely Scottish variation of this tried and tasted delicacy. It’s a blending together of a little culinary history from Orkney with some of the best quality ingredients Scotland has to offer.

What could be more mouthwatering? The delicious rich taste of Scottish pulled slow cooked brisket of beef, sautéed caramelised onions and a rich gravy topped with Clapshot, a popular classic Scottish vegetable side dish made from a combination of mashed tattoos and neeps (potato and turnip or swede).

Orkney Pie

Pulled slow cooked Scotch Beef brisket in rich gravy topped classical clap shot

Serves 6/8 kcal 730 per serving Prep time 30mins Cooking time 4 hrs in total

Ingredients:

Slow cooked Brisket: 1 kg joint of lean Scottish brisket 4 medium onions peeled and chopped (medium pieces) 300mls of hot rich Beef or Veal stock 2 cloves of garlic peeled and crushed 2 sprigs of fresh Rosemary 3 tbsp of Scottish Rapeseed oil (Olive oil if you prefer)

Method:

Pre heat oven to 150c 130c Fan / Gas Mark 2

Heat 1/2 the oil in a frying pan Season the brisket with Sea salt and black pepper, add the beef brisket and brown on all side, then transfer to oven dish.

Add remaking oil to pan then onions and cook over medium heat until caramelised add to oven dish with rosemary, garlic and hot stock.

Cover and cook for 3hrs/3hrs 30mins, until the meat is soft and tender. Reduced pan jus to a thick sauce, remove any impurities.

Once done, transfer the cooked beef brisket to a chopping board and shred the meat apart into medium strands and set aside.

Now make the Clapshot:

750g Ayrshire, Golden Wonder or Record (or good local mashing potatoes) and cut into large chunks. 500g (2 small or 1 medium) Turnip (Swede) cleaned, de-skinned and cut into 2cm chunks 1 onion finely chopped Large knob of butter Sea salt and pepper to season Heavy dash of milk

Place potatoes, turnip, chopped onion and salt in a pan of water. Place lid on and bring to the boil. Reduce then simmer for 16-20 mins until all the vegetables are cooked with soft texture. Drain and mash with butter, milk and a grind of black pepper. Now set aside to cool

Assemble and cook the pie:

Mix the cooled pulled beef brisket with sautéed onion and reduced oven pan juice gravy in a suitable oven to tableware serving dish

Spread the Clap Shot over the top gently to cover entire surface of beef, fork to crest ragged texture, add a few small knobs off butter on top of Clapshot and place into the oven. Cook at 200c / fan 180c gas 6 for 25-30 mins until surface it starting to brown and crisp. Rest for 10 mins and serve.

Serving suggestions:

Carrots tossed in butter and fresh parsley Roasted parsnips with honey and finely chopped chives Sautéed asparagus with fresh finely chopped coriander Pea medley with lemon juice and zest.