Shropshire fidget pie is one of the county’s best-known regional dishes and is commonly made using apples, bacon or gammon, and Shropshire potatoes. Rustle up this tasty pie for a warming meal in autumn and winter
For the filling
gammon steak 375g (13oz)
bramley apples 2 medium,
cider 160ml (¼pt)
Shropshire potatoes 750g (1lb 10oz)
wholegrain mustard with honey 1 tbsp
butter 50g (1¾oz) butter
double cream 80g (3oz)
cheddar cheese 100g (3½oz)
For the pastry
Plain flour 75g (2½oz)
self raising flour 75g (2½oz)
butter 75g (2½oz)
add a tiny amount gradually until the pastry forms a ball
Preheat oven to 180°C/375°F/Gas 5. Make the pastry by sifting the plain and sel-raising flour and salt into a bowl. Dice butter and rub into flour until it resembles breadcrumbs. Stir in water until pastry forms a ball. Wrap pastry in cling-film and rest in fridge 20 mins.
Peel the potatoes, cut into chunks and cook in salted boiling water for around 20 mins. Dice the gammon and sauté in a pan until sealed. Add the cider to the pan and simmer for 15 mins until tender.
Dice the apples, add to the gammon and stir to coat the apples with the sauce. Cook 2-3 mins then remove pan from the heat to cool.
Drain the potatoes and mash with the cream, butter and mustard until smooth.
Remove pastry from the fridge. Roll out and line a deep flan dish. Add gammon mix and top with grated cheese. Pipe or spoon the mustard mash on top to create topping. Place on a baking sheet and bake for 25 mins.