Dose any1 have any good Lamb Pie Recipes please?
I want to make a pie with lamb and carrots, and i already have to roll out pastry.
Any good recipes please?
try allrecipes.com
I want to make a pie with lamb and carrots, and i already have to roll out pastry.
Any good recipes please?
try allrecipes.com
February 7, 2010
4:57 am
try allrecipes.com
References :
February 7, 2010
5:46 am
Ingredients
450g/16oz/1lb lean boneless lamb shoulder, leg or neck fillet, cut into 2½cm/1in cubes
salt and freshly ground black pepper
15ml/1tbsp sunflower oil
1 cooking apple, peeled and grated
50g/2oz currants
1 orange, juice only
½ lemon, juice only
50g/2oz ground almonds
2½ml/½ tsp ground cinnamon
2½ ml/½ tsp ground mace
600ml/1½fl oz pint lamb stock, hot
For the suet pastry
300g/10½oz self-raising flour
150g/5¼oz light suet
pinch salt
175ml/6fl oz cold water
Method
1. Preheat the oven to 170C/325F/Gas 3.
2. Place the meat in a large bowl and season well with the salt and freshly ground black pepper.
3. Heat the oil in a large pan and brown the meat in batches for 4-5 minutes. Transfer to a clean bowl and add the remaining pie ingredients except the stock.
4. Spoon into a 900ml/1½ pint ovenproof pie dish or four small ovenproof pie dishes and pour over the stock evenly.
5. To prepare the suet pastry, mix together the pastry ingredients in a large bowl. Roll out enough pastry to cover the large dish or individual pie dishes.
6. Brush the pie dish edges with a little water and top with the pastry. Lightly cover with foil and cook in a preheated oven for two hours.
7. During the last 15 minutes of cooking remove the foil and return to the oven to brown the pastry.
8. Serve with seasonal vegetables.
References :
http://www.bbc.co.uk/food/recipes/database/sweetlambpie_76005.shtml
February 7, 2010
6:29 am
Google a recipe for lancashire hotpot and adapt for a pie. You need to cook the filling for a long time first, then fill the pie. If you don’t do that the meat will be either raw or tough and stringy.
I would coat lamb cubes in seasoned flour. Chop an onion and saute in olive oil. Add the lamb and let it brown – turn up the heat. Then add some beef or lamb stock, splash of worcester sauce, some thyme and rosemary and your carrots. Add some pepper. Bring to the boil and let simmer uncovered for a couple of hours or until the meat is really tender. You may need to thicken the gravy and add some salt or pepper. Then put this in the pie and cook until the pastry is ready. I would serve with mash, peas and extra gravy.
References :