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Lamb Pie

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Lamb Pie

Ingredients

  • 2 tbsp rapeseed oil
  • 900 g (31.7oz) leg of lamb, diced and trimmed of fat
  • 25 g (0.9oz) butter
  • 1 large onion, roughly chopped
  • 3 large carrots, cut into 2.5cm/1inch chunks
  • 1 tbsp soft brown sugar
  • 2.5 tbsp plain flour
  • 570 ml (20.1fl oz) lamb or beef stock
  • 150 ml (5.3fl oz) red wine
  • 2 tbsp chopped fresh parsley
  • 0.5 tsp dried thyme
  • 1 fresh bay leaf
  • 1 small sprig of rosemary
  • 2 large pears, peeled, cored and cut into chunks the same size as the lamb
  • 110 g (3.9oz) fresh cranberries
  • 1 small orange – grated zest and juice
  • 0.5 tbsp clear honey or quince jelly
  • 1 tbsp chopped fresh mint
  • 1 pinch of salt
  • 1 pinch of ground black pepper
  • 225 g (7.9oz) self-raising flour - for the suet crust pastry
  • 2 tsp dried thyme - for the suet crust pastry
  • 2 tsp english mustard powder - for the suet crust pastry
  • 110 g (3.9oz) shredded suet flour for dusting - for the suet crust pastry
  • 1 egg, beaten - for the suet crust pastry
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Published 2014-09-09 12:36:06 (2 years ago).

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