Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Print
Total:
4 hr
Prep:
1 hr
Inactive:
1 hr
Cook:
2 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.

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