My mother made a pie similar to this with left over roast leg of lamb, nowadays we tend to buy much smaller joints and make the pie with fresh meat. You can use hogget or mutton, which does give a richer flavour to the finished pie.
1 kg leg of lamb – cut into 2.5 (one inch) cm pieces
30 grams seasoned plain white flour
30 grams unsalted butter
30 ml olive oil
2 rosemary sprigs
500 ml lamb or chicken stock
100 ml dry white wine
1 medium sized red onion – peeled, halved and sliced
1 medium sized white onion – peeled, halved and sliced
450 grams floury potatoes – peeled and cut into 2 cm pieces, par boiled
Sea salt and black pepper
250 grams plain white flour
1/2 tsp salt
125 grams unsalted butter
2 tbsp finely chopped fresh rosemary leaves
30 to 45 ml ice cold water (2 to 3 tbsp)
1 egg – beaten
- Pastry – mix the butter and rosemary, wrap and chill in the freezer until firm. Leave in the freezer until required for the pastry.
- Equipment 1.5 to 2 litre pie dish.
- Dust the lamb pieces with seasoned flour, put to one side.
- Warm the butter and oil in a heavy based saucepan, when hot brown the lamb in batches – remove and put to one side.
- Add the onions – cook until translucent, add the rosemary and garlic, stir and cook for one minute before adding the wine and stock.
- Return the lamb, stir and cover, cook for 1 hour 30 minutes, or until the lamb is tender.
- Add the potatoes, simmer uncovered until the potatoes are cooked and the sauce has thickened – approx. 15 minutes.
- Remove from the hob and allow to cool.
- Sift the flour and salt into a large baking bowl.
- Remove butter from freezer and grate over the dry ingredients, tossing occasionally to coat the butter in flour – use a coarse grater and dip the butter in flour often throughout.
- Sprinkle two tablespoons of water over the dry ingredients, while mixing to bring the ingredients together to form a smooth dough – if necessary add more water, one teaspoonful at a time.
- Wrap in clingfilm and chill in the fridge until ready to use.
- Preheat oven to 180ºC (355ºF, gas mark 4).
- When the filling has cooled, transfer to a 1.5 to 2 litre pie fish and place a pie funnel in the centre of the dish.
- Roll out the pastry on a lightly floured work surface to fit the dish plus an extra 5 cm diameter (2.5 cm each side).
- Brush the dish rim with a little egg wash, place the pastry over the filling and crimp with the tines of a fork.
- Cut a slit in the centre above the funnel to allow steam to escape.
- Brush with egg wash and bake in the preheated oven for approx. 40 to 45 minutes, or until the pastry is a light golden colour and cooked through.
- Serve with fresh seasonal vegetables.