Black pudding and mash pie

Serves: 6

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Total Time: 75

Prep Time: 15

Cook Time: 60

• 1 kilogram(s) maincrop potatoes, peeled and cut into even-sized pieces
• 500 gram(s) parsnips, trimmed, peeled and halved lengthways
• 75 gram(s) salted butter, plus extra for the dish
• 100 ml double cream
• freshly grated nutmeg
• sea salt, black pepper
• 3 tablespoon(s) groundnut or vegetable oil
• 3  onions, peeled, halved and thinly sliced
• 500 gram(s) black pudding, skinned and sliced 1cm thick
• 60 gram(s) fresh white breadcrumbs

Method

1. Bring a pan of salted water to the boil, add the potatoes and cook for 10 minutes, then add the parsnips and cook for a further 15 minutes or so until tender. Drain them into a sieve or colander and leave the surface moisture to evaporate for a minute or two. Pass through a mouli-légume or a sieve back into the pan. Add 50g of the butter
2. in pieces and stir, then mix in the cream and season with nutmeg, salt and pepper.
3. At the same time, heat 2 tablespoons of oil in a large frying pan and fry the onions for about 8 minutes, stirring occasionally until golden. Heat a tablespoon of oil in another large frying pan over a medium heat, add as many slices of black pudding as will fit in a single layer and cook for 1-2 minutes each side until they start to colour, then remove and cook the remainder in the same way.
4. Butter a 30cm/2-litre oval gratin dish and spread half the mash over the base. Lay the black pudding on top in overlapping slices, then scatter over the onions and smooth the rest of the potato on top. Melt the remaining butter in a saucepan, stir in the breadcrumbs and scatter over the top. If not cooking it straightaway, cover and chill.
5. Heat the oven to 200°C (180°C fan oven) gas mark 6. Bake the pie for 40-45 minutes until golden on top. Serve at once. Recipe by Annie Bell

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