- Coat the lamb in the seasoned flour.
- Heat half of the oil in a large pan or flameproof casserole dish and fry the lamb until nicely browned. Remove the lamb from the pan.
- Use the remaining oil and add the leek, onion and celery and fry for a few minutes until lightly coloured. Return the lamb to the pan.
- Add the wine and stir for 2 minutes.
- Add the remaining ingredients: potatoes, herbs, stock, and redcurrant jelly. Bring to the boil and place a lid on the pan and simmer for approximately 1 hour 30 minutes until the lamb is tender. (If you’ve used diced leg steaks, then cook for 1 hour). Thicken if required.
- While the filling is cooking, make the pastry.
- Place the flour in a bowl (or in a food processor), add seasoning. Add the butter and pulse or rub in with your hands until it resembles fine breadcrumbs. Add the chopped herbs.
- Gradually add the beaten egg and enough water to bring the pastry into a soft dough.
- Chill in the fridge until required.
- When the filling is ready, remove the lid and allow to cool slightly before spooning the mixture into your pie dish.
- Roll out the pastry, brush the edge of the dish with beaten egg or water and cut thin strips (5cm wide) of the pastry and use to place around the edge of the pie dish. Brush with egg and then gently place the rolled pastry over the pie top.
- Cut off any pastry hanging over the edge. Press to seal and then crimp. Use any remaining pastry to decorate the pie top.
- Brush with the beaten egg, then place in the oven and cook for approximately 30 minutes until golden and the filling is piping hot.
- Serve with additional vegetables.
Welsh Lamb and rosemary pie with buttery herb pastry
- Prep time 35 mins
- Cook time 2 hrs
- Serves 5+
Ingredients
- 450g PGI Welsh Lamb, diced (boneless shoulder, boneless neck fillets or leg)
- 2 tbsp seasoned flour
- 2 tbsp oil
- 1 leek, washed and sliced
- 1 large onion, sliced
- 2 celery stalks, diced
- 400g small potatoes, halved
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp thyme, finely chopped
- 1 tbsp tomato purée
- 1 tbsp redcurrant jelly
- 200ml red wine
- 500ml stock
For the pastry:
- 300g plain flour
- Seasoning
- 150g cold butter, cubed
- 1 egg, beaten
- Approx. 2 tbsp cold water
- 1 tbsp rosemary and thyme, roughly chopped
- 1 egg, beaten (for glazing)