Northumbrian hodgepodge pies

Method

1. Preheat the oven to 170C/gas 3.

2. Heat the oil in a large pan and gently fry the meats until lightly browned. Transfer to the individual casserole dishes.

3. Add the onions and carrots to the same pan and cook until lightly browned. Sprinkle with the flour and stir well, gradually adding the veal stock, mixing constantly until smooth. Add the Worcestershire sauce and herbs and season with salt and pepper.

4. Divide this mixture amongst the individual dishes and sprinkle them with the barley.

5. Arrange the potato slices slightly overlapping on top of each individual dish and cover each with foil. Cook in the oven for about 50 minutes.

6. Increase the oven temperature to 180C/gas 4. Remove the foil and sprinkle the tops of the dishes with the grated cheese and continue cooking for another 30 minutes, until browned and bubbling.

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Ingredients

3 tbsp Olive oil
300g veal fillet, diced
300g Pork fillet, diced
300g lamb fillet, diced
2 large Onions, sliced
4 Carrots, cubed
2 tbsp plain flour
800ml strong veal stock
2 tbsp Worcestershire sauce
1 tbsp freshly chopped parsley
1 tbsp freshly chopped thyme
1 tbsp freshly snipped chives
2 tbsp pearl barley
400g Potatoes, peeled and thinly sliced
6 tbsp grated Cheddar cheese

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