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.
For the pastry
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.
For the pie filling
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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