Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Print
Total:
4 hr
Active:
1 hr
Level:
Intermediate

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.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Sunday Roast Lamb Pie

Recipe courtesy of Pacific Pie Co.

Welsh Rarebit

Welsh Rarebit

Recipe courtesy of Judy Joo

Welsh Rarebit

Recipe courtesy of Alton Brown

Welsh Rarebit Souffles

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Welsh-Rarebit Muffins

Recipe courtesy of Nigella Lawson

Welsh Rarebit Souffles

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Braised-Lamb Shank Shepherd's Pie with Creamed Spinach

Recipe courtesy of Gourmet Magazine

Braised-Lamb Shank Shepherd's Pie with Creamed Spinach

Recipe courtesy of Cooking Channel

On TV

So Much Pretty Food Here