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Country Lamb Pie

Ready in 1 hr 40 mins

Recipe by Graham 

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.

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'S HOT TIP:
You can freeze the pie if you wish. Store for up to four weeks, thaw overnight then serve as required.