In an oven-safe pan, melt the butter and sauté your chopped onions/garlic/shallots for 3-4 mins. Season with salt & pepper.
Add chopped squash and celery (or radish), season some more and cook down for 3-4 mins.
Pour in the wine and let simmer for 2-3 mins.
Add chilli flakes and pour in the heavy cream & yoghurt. Season with salt & pepper.
After simmering for a few minutes, add the shredded meat and stir in the peas. Take off the heat!
Layer your puff pastry on top, score a couple of vents and pop it in the oven at 375F for 1hr-1hr10m. Keep an eye every 20 mins to make sure the pastry isn’t over-cooking — if it’s getting too browned at the 50m mark, cover with some foil and keep cooking.
When cooked to perfection, take it out ‘n let rest for 10mins before diving in.
This recipe was fantastic!