Pie and mash with parsley liquor and chili vinegar

Brown ground beef in a little oil, breaking it up fairly fine and letting it take some colour on the bottom.

Add diced yellow onion and cook two or three minutes; season with a little salt and pepper and add a little garlic.

Stir in a little flour and cook about a minute until no white or raw flour taste remains.

Add beef stock, a little Worcestershire, white pepper and soy; bring to a gentle simmer, not a hard one.

Simmer three to four minutes to thicken until a spatula dragged through leaves a path that does not fill in; take off the heat and cool.

For the liquor, make a roux of butter and flour, whisking about a minute.

Add chicken broth gradually, letting it get smooth before each addition; bring to a little bubble and cook about two minutes.

Add a little white pepper, a shot of malt vinegar, salt, the parsley and a little sugar to offset the parsley's bitterness.

Cook the potatoes, cut in even pieces, in half water and half chicken stock until soft.

For the hot water pastry, melt vegetable shortening with a little water until bubbling a tiny bit, then pour into the flour and mix, first with a spoon, then by hand.

Knead about a minute on the counter until it is like Play-Doh; roll out two bottoms.

Grease the tins with shortening, press the pastry in up to the edge and patch any rips.

Blind bake: line with parchment, fill with rice, and bake at 400 degrees for ten minutes.

Fill the cases with the cooled filling, level rather than rounded.

Egg wash the edges, top with store-bought puff pastry straight from the fridge, press down, and egg wash the top for colour and gloss.

Bake at 400 degrees until golden, probably 30 minutes.

Drain the potatoes and return them to the pot on medium heat a minute or so, shaking to drive off moisture.

Press through a potato ricer, add a little butter and milk, not too creamy, and season with salt and white pepper.

For chili vinegar, slice a couple of long red Holland peppers thin into a bottle with malt vinegar and a whole chili; poke holes in the cap to sprinkle.

Plate the pie with a scoop of mash and the liquor; sprinkle chili vinegar on top.