Trying to up my cooking game, this recipe seems legit. Bit nervous about making my own pastry though, any beginner tips to avoid a kitchen disaster??

Yes! Finally, someone who gets it. But let’s talk about the mash - gotta be creamy and smooth, no lumps, right? A dash of mustard in mine does wonders, try it!

Don't forget to rest your dough before you roll it out for that pastry, it makes all the difference. And none of that lean mince, full fat for flavour every time.

Sounds like my nan's pie, except she had one secret ingredient you'll never guess. Haha, keep trying, but your pie will never be as good!

Love the sound of that gravy! I'm trying to cut down on the meat, though - got any tips for making a veggie version of this? Or is that just sacrilegious? Haha

Your pie ain't nothing without the perfect liquor. Here's a tip: a splash of vinegar in the parsley sauce, and you're golden. It cuts through the richness like a charm.

Call me a purist, but anyone who uses puff pastry for an East End pie needs a proper talking to! Nothing beats a homemade short crust, just like Nan used to make.

Spot on with the Marmite in the gravy, mate. It's a game changer for that umami punch. Experimented with a bit of Worcester sauce too, and trust me, it's lush. Might be straying from tradition, but worth a try if you're feeling adventurous with the flavours.