Lamb shoulder pie

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This hearty meat pie is served with a light and crisp carrot, fennel and mustard salad.

Ingredients

For the lamb shoulder pie filling

For the pastry

  • 520g/1lb 3oz butter, diced and chilled
  • 1 tsp fine salt
  • 380g/13oz plain flour, plus extra for dusting
  • 1 free-range egg, beaten

For the carrot, fennel and mustard salad