Shropshire fidget pie

750g shortcrust pastry
500g potatoes, peeled and finely sliced
2 onions, finely sliced
50g butter
2 tbsps plain flour
250ml whole milk
2 medium Bramley apples, peeled, cored and sliced
2 tbsps English mustard
1 tbsp dried thyme
1 tbsp sugar
4 fresh sage leaves, finely chopped
250g gammon steaks
100ml cider
1 medium egg, beaten

1. Line a tin with the pastry, leaving a little hanging over the edge. Prick the base all over with a fork, then line the tin with baking parchment and fill with baking beans. Save a piece of pastry for the top of the pie.
2. Bake for 15 minutes at 190c. Remove the beans then return the tin to the oven for a further 5 minutes.
3. To make the filling, boil the potatoes for 5-10 minutes until tender. Drain well and place in a large bowl.
4. Fry the onions with thyme and sage until translucent, add 25g butter, apple slices and sugar. Cook for 5 more minutes and mix with
the potatoes.
5. Fry the gammon steak for 15 minutes, turning occasionally and slice thinly before placing in the bowl.
6. Melt 25g butter in a saucepan, then add the flour and mix well to form a roux. Gradually add the milk and cider, whisking continuously
until smooth and thick.
7. Season with salt and black pepper and mix the sauce together with all the other prepared ingredients. Place the mix into the cooked pie case.
8. Roll out the reserved pastry to make a lid, crimp the edges and brush the pastry with egg yolk. Bake for 40 minutes – 1 hour at 190c, until the top is crisp and golden.

Granny smiths are also
a good apple to use in
this dish.