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Lamb Pie

A traditional Gloucestershire 'squab' pie featuring tender lamb neck and apples topped with a crisp, golden homemade pastry crust.

Comfort FoodLambMeatBritishPie
Estimated Nutrition
Calories
854
kcal / serving
5124 kcal total
Carbs
58.7g
per serving
352.2 g total
Fat
52.6g
per serving
315.6 g total
Protein
36.8g
per serving
220.5 g total
Cook Time
95
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
75
g
Butter
cold, cut into pieces
1
piece
Egg
free-range
Fruits
1
piece
Bramley Apple
peeled, quartered, cored, and sliced
2
piece
Cox Apple
peeled, quartered, cored, and sliced
GrainsCereals
3
tbsp
Plain Flour
for filling
300
g
Plain Flour
for pastry plus extra for dusting
Liquids
500
ml
Chicken Stock
or lamb stock
300
ml
Water
cold
1
tbsp
Water
cold for pastry
Meat
1000
g
Lamb Neck Fillet
excess fat trimmed and cut into bite-sized pieces
NutsSeeds
0.5
tsp
Flaked Sea Salt
plus extra to taste
1
1
Black Pepper
freshly ground to taste
0.5
tsp
Nutmeg
freshly grated
0.25
tsp
Allspice
ground
1
sprig
Rosemary
leaves only, finely chopped
5
piece
Sage Leaves
finely sliced
1
pinch
Salt
for pastry
OilsFats
3
tbsp
Rapeseed Oil
75
g
Lard
cold, cut into pieces
Vegetables
2
piece
Onion
peeled, halved, and sliced

Method

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