Lamb Pie
- 2 tbsp Rapeseed oil
- 900 g (31.7oz) Leg of lamb, diced and trimmed of fat
- 25 g (0.9oz) Butter
- 1 Large onion, roughly chopped
- 3 Large carrots, cut into 2.5cm/1inch chunks
- 1 tbsp Soft brown sugar
- 2.5 tbsp Plain flour
- 570 ml (20.1fl oz) Lamb or beef stock
- 150 ml (5.3fl oz) Red wine
- 2 tbsp Chopped fresh parsley
- 0.5 tsp Dried thyme
- 1 Fresh bay leaf
- 1 Small sprig of rosemary
- 2 Large pears, peeled, cored and cut into chunks the same size as the lamb
- 110 g (3.9oz) Fresh cranberries
- 1 Small orange – grated zest and juice
- 0.5 tbsp Clear honey or quince jelly
- 1 tbsp Chopped fresh mint
- 1 Pinch of salt
- 1 Pinch of ground black pepper
- 225 g (7.9oz) Self-raising flour - For the Suet crust pastry
- 2 tsp Dried thyme - For the Suet crust pastry
- 2 tsp English mustard powder - For the Suet crust pastry
- 110 g (3.9oz) Shredded suet flour for dusting - For the Suet crust pastry
- 1 Egg, beaten - For the Suet crust pastry
- Produce
- Bay leaf, Fresh (1)
- Carrots, cut into 2.5cm/1inch chunks, Large (3)
- Cranberries, Fresh (110 g)
- Mint, fresh (1 tbsp)
- Onion, Large (1)
- Orange, Small zest and juice (1)
- Parsley, fresh (2 tbsp)
- Pears, Large (2)
- Rosemary (1 Small sprig)
- Thyme, Dried (2 1/2 tsp)
- Meat
- Leg of lamb (900 g)
- Canned Goods
- Lamb or beef stock (570 ml)
- Condiments
- Clear honey or quince jelly (1/2 tbsp)
- English mustard powder (2 tsp)
- Cooking & Baking
- Black pepper, ground (1 Pinch)
- Brown sugar, Soft (1 tbsp)
- Plain flour (2 1/2 tbsp)
- Rapeseed oil (2 tbsp)
- Salt (1 Pinch)
- Self-raising flour (225 g)
- Suet flour (110 g)
- Dairy
- Butter (25 g)
- Refrigerated
- Egg (1)
- Beer, Wine & Liquor
- Red wine (150 ml)
Preparation
Read recipe preparation on lovefood.com
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Recipe Stats
Published September 21, 2012 (4 months ago).
29 people saved this recipe.
