Cornish pie

Cornish pie

The traditional Cornish pasty filling has inspired this family pie, making a hearty (and relatively cheap) meal out of meat, potatoes and pastry.

Cornish pie

  • Serves icon Serves 6
  • Time icon Takes 15 min to make and 2½ hours to cook

The traditional Cornish pasty filling has inspired this family pie, making a hearty (and relatively cheap) meal out of meat, potatoes and pastry.

Nutrition: per serving

Calories
699kkcals
Fat
43.5g (18.2g saturated)
Protein
37.8g
Carbohydrates
52.6g (8.1g sugar)
Salt
1.7g

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
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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.
  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.

Nutrition

Nutrition: per serving
Calories
699kkcals
Fat
43.5g (18.2g saturated)
Protein
37.8g
Carbohydrates
52.6g (8.1g sugar)
Salt
1.7g

delicious. tips

  1. Freeze: at the end of step 2. Defrost and continue with the recipe.

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