Lamb and Onion Pie Cooking Recipes

Ingredients :

1 tbsp vegetable oil

1 lb lamb fillet, cubed

1 onion, sliced

1 garlic clove, crushed

1 large leek, sliced

2 carrots, sliced

1 large cooking apple, peeled and chopped

1 lb potatoes, thinly sliced

5 fl oz stock

2 tsp dried mixed herbs

salt and pepper

1. Preheat the oven to 220C Gas Mark 7, grease an ovenproof dish.
2. To make the filling, heat the oil in a pan and brown the lamb cubes on all sides.
3. Remove with a slotted spoon and keep warm.
4. Add the onion, garlic, leek and carrots and sauté for 3 minutes.
5. Add the apple and cook for 1 minute, return the meat to the pan and mix well.
6. Place half the potato slices in the base of the dish and cover with half the meat mixture, repeat the layers.
7. Mix the stock, herbs and salt and pepper, and pour it over the meat.
8. On a lightly floured surface, roll out the pastry 2in wider than the dish.
9. Cut a 1 in wide strip from the outer edge, dampen the rim of the dish and place the pastry strip on it.
10. Lift the remaining pastry from the rolling pin and lay it over the pie dish.
11. Press lid lightly on the rim to seal, scallop or flute the edges, if wished.
12. Roll out the pastry trimmings and use to decorate the pie, brush with the beaten egg and cut a slit in the centre to allow the steam to escape.
13. Bake for 15 minutes, then reduce the oven temperature to 180C Gas Mark 4 and cook for a further 45 minutes.

Serves 4

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