Show dinner-table generosity with this hearty lamb pie.
Preheat the oven to 180C/350F/Gas 4.
For the pastry, sift the flour into a bowl and season with salt and freshly ground black pepper.
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.
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.
For the filling, place all the ingredients into a large bowl and mix until well combined. Place the filling into the pastry-lined tin.
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.
Brush the pie with egg wash, then cover with aluminum foil and bake in the oven for 1½ hours.
Allow the pie to cool and serve with leek and cream mash.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.