It’s unclear even to Scots how steak pie became such an iconic New Year’s tradition in Scotland (where Ooni is based). Even The Herald, the Glasgow-based broadsheet some claim is the world’s longest-running national newspaper, is uncertain how the tradition began. But salvation doesn’t require explanation on New Year’s Eve when it serves as sustenance for celebration or as a hangover cure the next day. And there’s no mystery: this warm, sustaining, profoundly life-affirming dish — at turns crusty and lush — isn’t complicated and can even be made ahead.

We enlisted Ooni ambassador, pub-grub aficionado, and home-cook extraordinaire Oli Mannion to help develop our recipe for this classic dish. Our Cheshire-based friend tried a few approaches before devising this mighty lamb pie which features cast-iron seared lamb whose cooking juices are used to flavour the vegetable filling. It’s all mixed with red wine and redcurrant jelly and reduced for a luxurious mouthfeel and a hint of sweetness. Cooking the pastry does require residual heat cooking instead of a full fire, so this recipe is best suited to our gas-powered oven.

Note: For those unfamiliar, redcurrant sauce (aka redcurrant jelly) is an English condiment consisting of redcurrants, sugar, and rosemary. If you can’t find it, you can skip or substitute for cranberry sauce with a touch of lemon juice for tartness.