Slow-cooked lamb mince with peas, carrot and leek, blanketed in golden puff pastry and baked until the lid puffs and shatters at the first spoon. The kind of pie that does its talking through buttery layers and a savoury filling, no apology needed for the comfort.

The filling starts with a slow sweat of onion, garlic and leek in olive oil until everything goes translucent, then the mince browns hard against the bottom of the pan to build the fond. Heinz traditional gravy and a splash of sweet red wine pull it all together; the cornflour slurry at the end gives the filling enough body to hold its shape under the pastry without going gluey.

Farm 88 lamb mince has the fat content to keep the filling from drying out in the oven, which is the failure mode of every weak supermarket pie. Egg-wash the top, score it twice with a knife to let the steam escape, and bake at 200 until the pastry is deep gold.

Sunday-evening food at its most honest. Mashed potato or buttered peas on the side; brown sauce if that's your house.