The traditional Cornish pasty filling has inspired this family pie, making a hearty meal out of meat, potatoes and pastry.
Ingredients
- 750g lamb neck fillet, cubed
- 2 baking potatoes, cubed
- 1 (about 500g) swede, diced
- 1 large onion, roughly chopped
- 750ml lamb stock, hot
- 1 tbsp fresh thyme leaves
- 2 tbsp Worcestershire sauce
- 500g fresh puff pastry
- Plain flour, for dusting
- 1 egg, beaten
Method
- 1. Put the lamb, vegetables, stock, thyme and Worcestershire sauce in a large pan. Bring to the boil on the hob, skimming off any foam that rises to the surface. Reduce the heat, cover and simmer for 1 hour.
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- 2. Remove the lid and simmer for a further hour, until reduced a bit and the potatoes have partially dissolved, thickening the sauce into a gravy.
- 3. Preheat the oven to 200°C/fan180°C/gas 6. Tip the filling into a 2-litre pie dish. Roll out the pastry on a floured surface until 3-4cm bigger than the pie dish, then lay on top of the filling. Crimp the edges inside the dish, like the crust of a Cornish pasty. 4. Brush the top of the pie with egg, snip a few air holes in the centre and bake for 30 minutes, until golden.
Nutritional info
Per serving (based on 6): 699kcals, 43.6g fat (18.2g saturated), 37.8g protein, 52.6g carbs, 8.1g sugar, 1.7g salt
Chef's tip
Freeze: at the end of step 2. Defrost and continue with the recipe.
Wine Recommendation
Try a good French Vin de Pays d’Oc Cabernet here.