Royal lamb pie

Royal lamb pie

Show dinner-table generosity with this hearty lamb pie.


For the pastry:
For the filling

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the pastry, sift the flour into a bowl and season with salt and freshly ground black pepper.

  3. Warm the milk, 50ml/2fl oz warm water and lard in a pan until the lard has melted. Bring just to the boil and pour onto the flour. Stir well until a dough forms. Turn the mixture onto a floured surface and knead for 3-4 minutes.

  4. Roll the dough out to cover a 20cm/8in spring-form cake tin, saving extra pastry for the lid. Push the pastry into the tin to cover up any cracks. It is not a problem if the pastry doesn't cover the tin with the first attempt.

  5. For the filling, place all the ingredients into a large bowl and mix until well combined. Place the filling into the pastry-lined tin.

  6. Brush beaten egg around the rim of the pie and cover the filling with a pastry lid. Cut out a crown shape from the remaining pastry and place on top of the lid, securing with egg wash. Cut a hole in the pastry lid for the hot air to escape.

  7. Brush the pie with egg wash, then cover with aluminum foil and bake in the oven for 1½ hours.

  8. Allow the pie to cool and serve with leek and cream mash.

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