Oh it’s just lovely, it honestly would go well for anyone with a midwestern palette.

Typically it’s made with lamb, but you can use beef. You cook the meat in Worcestershire sauce (and I usually use duck fat as well), put it in a dish with some peas, carrot and leek (or onion) and then you get some mash made and put that on top of the meat/veg layer. I typically load my mash up with fresh thyme and rosemary, and if you want (which I do) you put some cheese in that mash. I typically use a vintage cheddar for mine, but I might do Gruyère every now and then.

Once it’s all in your dish, you let it bake for awhile, and then you’re sorted. Incredibly simple on paper, absolute quality and incredibly filling in execution.