Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Show:
Two Fat Ladies
Episode:
Picnic
Welsh Lamb Pie
- 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
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.
