A pie perfect for this Autumn weather, it can be made as a shepherds pie (crust-less) or with a lovely pie crust on bottom and mounds of creamy mash piled on top.
Begin with making the basic pie crust by adding the flour, salt, and butter in an electric mixer with a paddle attachment. Beat on Slow speed until sandy consistency forms and everything is combined. Add 1 TBLSP water at a time and beat until well mixed. By now you should have a smooth, even dough. If you feel the dough is too dry still, try beating at a higher speed to see if it comes together better or add a touch more water as a last resort.
Recipe notes: For an easier less time consuming version, skip the pie crust and make a crustless shepherds pie. You can make this into a true Irish pie by substituting some of the chicken stock for a little Guinness. Using oil and butter in this pie will add a depth of richness however its not essential and you could turn this into a healthier version by leaving them out. The pie has lots of flavour by itself!