For the mutton
shoulder of mutton (or lamb if you can’t find mutton), 2½-3kg
3 tbsp olive oil
½ head garlic
sea salt and freshly ground black pepper
300ml white wine
4 rosemary sprigs
2 large onions, thinly sliced
For the layered potatoes
1 tbsp olive oil
3 cloves of garlic - crushed
2kg potatoes, peeled and thinly sliced
salt and freshly ground black pepper
3 sprigs rosemary leaves, chopped
small bunch parsley chopped
300ml mutton juice (top up with lamb stock if there is not enough)
knob of unsalted butter, melted
For the pease pudding
250g dried yellow split peas
500ml chicken or vegetable stock
1 bay leaf
1 small onion, cut in half
1 small carrot
100g unsalted butter
salt and fresh ground black pepper
Preheat the oven to 140C
Brown the mutton on both sides in a roasting pan with a little olive oil.
Remove mutton from the pan and rub with the half head of garlic and a little sea salt and freshly ground pepper.
Add the white wine to the roasting pan along with the onions, half head of garlic and four sprigs of rosemary. Replace the mutton on top.
Tightly wrap two layers of foil around the pan. Tie string around to ensure a good seal.
Place into the oven for six hours (or overnight).
The mutton should now be very tender and easily removed and from the bone and shredded using a fork and a spoon (Go to a Chinese restaurant and watch them shredding a crispy duck). Allow to cool, cover and place in the fridge.
Transfer any juices from the roasting tray into a jug and leave to cool. Fat will rise to the top and solidify for easy removal. Top up to 300ml with a good lamb stock.
Preheat the oven to 180C
Scatter the crushed garlic over the bottom of a deep oblong pie dish.
Overlap about a quarter of the potatoes in the bottom of the dish until it is completely covered.
Season with salt and freshly ground black pepper and sprinkle with a third of the chopped rosemary and parsley.
Lay half the mutton pieces over the potato to form a solid layer about 1.5cm thick.
Repeat the process with another layer of potatoes, herbs, seasoning and the remaining mutton.
Finally, arrange a double layer of potato on the top and again season with salt and freshly ground black pepper and the remaining herbs.
Pour over the mutton juices and lamb stock, and cover tightly with foil
Place in the oven for about 1½ hours, until the potatoes are cooked through. (Pie can be left to cool at this stage if desired)
Turn up oven to 220 C
Remove the foil, brush the top of potatoes with melted butter and allow potatoes to brown for 20 minutes
Soak the split peas in water overnight.
Drain the peas and place in a pan with the halved onion, carrot, bay leaf and 300ml of the stock.
Bring to the boil. Cover and simmer for 45 minutes or until tender. Stir occasionally, adding extra stock as required.
Remove the bay leaf and transfer the peas to a food processor and blitz until smooth.
Add the butter and season well.
To serve, slice pie into eight and place a mutton and potato tower onto each serving plate together with a good spoonful of the pease pudding.
An updated version of a Lancashire Hot Pot served as a pie - alternate layers of potato and meat cooked in stock