Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright

Welsh Lamb Pie

  • Level: Intermediate
  • Total: 4 hr
  • Prep: 1 hr
  • Inactive: 1 hr
  • Cook: 2 hr
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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

  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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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