Lamb, Apricot and Potato Pie

Portions: 4


  • 700g Diced Lamb Shoulder
  • 75g Dried Apricots (cut into halves)
  • 2g Salt
  • 2g Coarse Ground Peppercorns
  • 250g White Onions (cut into 20mm dice)
  • 50g Rapeseed Oil
  • 10g Lamb Stock Paste
  • 50g Redcurrant Jelly
  • 5g Fresh Rosemary Chopped
  • 150g Potatoes Mids (cut into 20mm dice)
  • 50g Plain Flour
  • 200g Puff Pastry
  • Egg Wash


  1. In the base of a heavy bottomed saucepan, place the rapeseed oil.
  2. Coat the diced lamb shoulder pieces in seasoned flour. Shake off any excess. Seal the lamb in hot oil until coloured on all sides
  3. Make the lamb stock paste as per manufacturer’s instructions.
  4. Add the onions, lamb stock, rosemary and diced potatoes.. Cover and cook on a low heat until the lamb is tender and the potatoes are cooked through and the core temperature has been reached.
  5. Add the diced apricots and redcurrant jelly. Correct the consistency and the seasoning.
  6. Transfer into a suitable pie dish and leave to cool.
  7. Roll out the puff pastry and cover the lamb mixture. Brush with the egg wash.
  8. Bake in a moderate oven until golden brown and the filling has reached the core temperature.