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Lamb, leek and potato pie


  • For the pastry

  • 185g (6½ oz) pastry flour, plus extra for dusting (if using all-purpose flour instead, reduce the water by 1 teaspoon for more tenderness)

  • ½ tsp salt (use 3/8 tsp if using rendered caul fat)

  • 1/8 tsp baking powder

  • 113g (4 oz) cold lard, (add an extra 2 tsp if using rendered caul fat)

  • 60g (2 oz) ice cold water and 4 tsp cider vinegar mixed together

  • For the filling

  • 680g (1½ lb) neck of lamb

  • 30g (1 oz) seasoned flour

  • 55g (2 oz) dripping

  • 285ml (½ pt) lamb stock (chicken stock is OK too)

  • 225g (½ lb) potatoes, sliced

  • 2 stalks celery, chopped

  • 2 carrots, chopped

  • 1 onion, chopped

  • 1 leek, chopped

  • 1 tbsp thyme, chopped

  • 2 or 3 bay leaves

  • Salt and pepper

  • 1 egg, beaten (egg wash)


  • For the pastry:

  • 1.

    Put the flour and lard in a food processor and pulse briefly. Add the water gradually in small amounts and pulse briefly after each addition, until it just comes together to form a dough. Don’t overwork it, this step should only take a minute.

  • 2.

    Remove the dough from the food processor, form into a rough ball using your hands. Put it in a bowl, cover with cling film and leave to rest in the fridge for about half an hour.

  • 3.

    Divide the flour into two balls, one larger than the other. Shape each ball into a disk then roll them out with a rolling pin on a work surface dusted with flour.  The larger ball should fit a large, porcelain oval pie dish and the smaller one makes the lid.

  • For the filling:

  • 1.

    Preheat the oven to 160ºC.

  • 2.

    Cut the meat into small cubes and toss in the seasoned flour.  Melt the dripping in a pan and brown the meat for 2 to 3 minutes. Take the browned meat out of the pan and set aside in a large bowl. Turn off the heat.

  • 3.

    Add the lamb stock to the pan and stir to mix in the remains of the cooked meat.

  • 4.

    To the lamb add the onion, celery, diced carrots, leeks, thyme, a few bay leaves, a pinch of salt and pepper, and mix it all together.

  • 5.

    Line the greased pie dish with the large pastry disk, and fill with alternating layers of sliced potatoes and the vegetable/meat mix. Don’t be afraid to heap the filling up higher than the edge of the dish. Finish with a layer of potatoes then pour over the lamb stock.

  • 6.

    Cover with the pastry lid and pinch the edges down. Trim the excess pastry off with a knife and make a slit in the top. Brush the lid with beaten egg to glaze.

  • 7.

    Bake in the oven for about an hour and a half at 160ºC. You can turn up the heat at the end to brown off the pastry well.

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