Cornish pie

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
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

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.

delicious. tips

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

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