2 carrots, peeled and finely chopped
3 celery sticks, finely chopped
1 head garlic, cloves separated and peeled
1 onion, finely chopped
2 potatoes, peeled and thinly sliced on a mandolin
2–3 thyme sprigs
3 tomatoes, roughly chopped
450g/1lb plain flour, plus extra for dusting
2 bay leaves
1 tbsp olive oil
pinch salt
1 tbsp tomato purée
300²µ/10½´Ç³ú Stilton, crumbled
80²µ/2¾´Ç³ú butter, plus extra for greasing
2 free-range eggs, beaten
1 free-range egg, beaten, to glaze
80²µ/2¾´Ç³ú lard
1kg/2lb 4oz veal, finely chopped
200ml/7fl oz red wine