300²µ/10½´Ç³ú carrots, cut into chunks
750g/1lb 10oz mixed mushrooms (Portobello, chestnut, button), thickly sliced
1 large onion, sliced into thin rings
handful parsley, finely chopped
900g/2lb medium potatoes (preferably Maris Piper)
2 sage leaves, finely chopped
12 shallots, peeled and left whole
1 large sprig thyme
1 tsp Dijon mustard
1 tbsp mushroom ketchup
350g/12oz plain flour, plus extra for rolling
2 bay leaves
freshly ground black pepper
2 tbsp olive oil
flaked sea salt
300ml/10fl oz mushroom stock, using 1 stock cube
½ tsp sugar
1 tbsp sunflower oil
2 bags salted crisps (about 40–50g/1½–2oz in total)
100–125g/3½–4½oz crumbly Lancashire cheese
75g/2½oz fridge-cold butter, cut into 1cm/½in cubes
175g/6oz butter
25g/1oz butter
50g/1¾oz extra mature cheddar cheese, finely grated
1 large free-range egg, beaten with 1 tbsp cold water
beaten egg, to glaze
200ml/7fl oz red wine