- Warming Pig In Blanket Casserole
- Italian Style Club Sandwich
- Chunky Corn and Bacon Chowder
- Lamb, Apricot and Potato Pie
- Pork with Cider and Honey Stew
- Pork, Apple and Coarse Grain Mustard Pie
- Lamb and Sweet Potato Casserole
- Squab Pie
- Spiced Shepherd’s Pie with Spinach
- Mustard Beef and Mushrooms
- Lamb and Spring Vegetable Pie
Lamb, Apricot and Potato Pie
Portions: 4
Ingredients
- 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
Method
- In the base of a heavy bottomed saucepan, place the rapeseed oil.
- Coat the diced lamb shoulder pieces in seasoned flour. Shake off any excess. Seal the lamb in hot oil until coloured on all sides
- Make the lamb stock paste as per manufacturer’s instructions.
- 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.
- Add the diced apricots and redcurrant jelly. Correct the consistency and the seasoning.
- Transfer into a suitable pie dish and leave to cool.
- Roll out the puff pastry and cover the lamb mixture. Brush with the egg wash.
- Bake in a moderate oven until golden brown and the filling has reached the core temperature.