Sheer nostalgia – coming home from school to the alluring smell of onions and garlic and the warmth and buzz of the oven. The lamb shank gives the pie hidden depths of flavour and another texture. You have to run a fork through the mash for texture, and you can sprinkle some cheese or breadcrumbs over it before it goes in the oven, if you like, but it’s pretty good as it is.
Extracted from Giffords Circus Cookbook: Recipes & Stories from a Magical Circus Restaurant by Nell Gifford and Ols Halas (Hardie Grant, £27) Photography: David Loftus
For the mash
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