READY IN 1 hr
40 mins
Country Lamb Pie Recipe

Country Lamb Pie

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

The addition of a little blue cheese to this Country Lamb Pie lifts it from "normal" to "super-pie" status because the taste is so good. The sweetness of the apple both contrasts and blends with the saltiness of the cheese so the "yin and yang" are in happy equilibrium.

Though the recipe specifies Stilton cheese, any good blue cheese will work. If you can't get hold of stilton, any of these are fine... Bleu d'Auvergne - Cabrales - Roquefort - Danish Blue - Gorgonzola

      Preparation Time: 30 Minutes

      Cooking Time: 1 Hour 10 Minutes

Ingredients for Country Lamb Pie

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
1 lb
ready made shortcrust pastry
12 oz
good quality lamb shoulder meat
1 tablespoon
plain flour (all-purpose flour)
1
cooking apple
1
large onion
4 oz
Stilton cheese
  pinch
fresh tarragon
 
salt and pepper
2 tablespoons
lamb stock
1
egg

 

How to Cook Country Lamb Pie

  1. Trim off any excess fat from the lamb and cut it into bite-size cubes. Peel and core the apple and dice it. Peel and chop the onion and dice the cheese.
  2. Roll out about two-thirds of the pastry on a floured surface. Use this to line the base and sides of an 8" (20cm) flan ring. Mix the meat with the flour, apple, onion, blue cheese and tarragon, season well with salt and freshly-ground black pepper then turn the mixture into the lined tin and add the lamb stock. (Use one teaspoon of dried tarragon if fresh is not available)
  3. Roll out the remaining pastry and use it to cover the pie, sealing the edges well (you can use the pastry trimmings to decorate the top). Beat the egg and brush the pastry with egg glaze
  4. Bake the pie in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 20 minutes then reduce the heat to moderate (Mk 3 - 325ºF - 170ºC) and cook for a further 40 to 45 minutes or until golden brown. Serve hot or cold.

 
Graham GRAHAM'S HOT TIP:
You can freeze the pie if you wish. Store for up to four weeks, thaw overnight then serve as required.
 
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Reviews of Country Lamb Pie

Rating 4 out of 5 - Many cooks will make this recipe again January 14 2015
My father used to rave about a country lamb pie that my grandmother made in the winter time. I never did get to see or taste it, but the description was almost exactly like this recipe (including the blue cheese). So I gave it a try and guess what? My sons love it and have promised to pass the recipe down to their kids when they get round to having any!
(6 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again November 24 2013
You obviously wrote this for me, as I just happened to have a shoulder of lamb laying around in the freezer! After making chili, meatloaf, meatballs, a sort of shepherd’s pie with yuca, and a ragu with porcini mushrooms, I was almost starting to run out of inspiration. Then this! Everybody just loved it. I think this cold weather we’re having is going to stick around long enough to make these meat pies seem like a darn good repeat idea.
(3 reviews)
 

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