This is the second time we’ve cooked this pie & served it with one of our cabernets and it’s a lovely match. The recipe is from a book called The Tivoli Road Baker (page 140) which has quickly become one of our favourite books when we’re looking for something to bake, sweet or savoury.
If you eat meat, there’s something about lamb and cabernet that just works. And this wine at nine years old tastes terrific and more like it was bottled yesterday. It’s a rich, flavourful wine that goes really well with the pie. We enjoyed the rest of the bottle on the following night and thought it looked as good, or even better, after being open for 24 hours.