Welsh Lamb Pie

Name: Welsh Lamb Pie
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT4H0M0.000S
Ingredients: 1 1/2 pounds neck of lamb; 4 ounces chopped onion; Salt and freshly ground black pepper; 1 pound short crust pastry; 6 ounces sliced carrots; 1 teaspoon chopped parsley; Beaten egg to glaze

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Level: Intermediate
Total: 4 hr

Prep: 1 hr
Inactive: 1 hr
Cook: 2 hr

Level: Intermediate
Total: 4 hr

Prep: 1 hr
Inactive: 1 hr
Cook: 2 hr

Ingredients

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1 1/2 pounds neck of lamb

4 ounces chopped onion

Salt and freshly ground black pepper

1 pound short crust pastry

6 ounces sliced carrots

1 teaspoon chopped parsley

Beaten egg to glaze

Directions

Remove all bones from the lamb and dice the meat, set aside. Put the bones in a saucepan and add the onion, water to cover and season. Bring to a boil and simmer for 1 1/2 hours. Strain the stock and reserve.
Preheat the oven to 350 degrees F.
Line a pie dish with half of the pastry. Put in diced lamb, carrots and parsley and season. Cover with the remaining pastry, and seal and flute the edge. Make a small hole in the center of the pastry lid and brush with beaten egg.
Bake for 2 hours or until the pastry is golden brown. Pour the stock through the hole in the lid, adding enough to fill the pie, and leave to cool before serving.