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Lamb and Onion Pie

This is probably the best lamb pie, and one of the simplest too. It's really good with autumn lamb, which has a stronger flavour than spring, and is great comfort food, especially served with buttery mash.


  • Pastry

  • Lamb


  • 1.

    For the pastry

  • 2.

    Sieve the flour and add the salt into a warm basin. Boil the lard in the water. Pour into the middle of the flour. Mix quickly. Knead until smooth.

  • 3.

    For the pie filling

  • 4.

    Seal the onions. Add the lamb and colour until very brown and add the garlic . Deglaze with red wine and add stock and herbs. Cover, cook for approx 1 to 1 ½ hours until tender and flaking. Cool Line pie plate with pastry, fill with lamb mix, seal with pastry lid. Egg wash and cook for approx 20-30 minutes in a hot oven until golden brown.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Lamb and Onion Pie.


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