Squab Pie

Portions: 4


  • 15g Cornflour
  • 2g Salt
  • 2g Coarse Ground Peppercorns
  • 600g Minced Lamb (good quality)
  • 15g Rapeseed Oil
  • 250g White Onions (cut into 10mm dice)
  • 2g Ground Bay Leaves
  • 5g Allspice
  • 30g Chicken Stock Paste
  • 30g Lamb Stock Paste
  • 500g Water
  • 300g Bramley Apples (peeled, cored and sliced)
  • 10g Chopped Sage
  • 5g Chopped Thyme
  • 200g Shortcrust Pastry


  1. In the base of a heavy bottomed saucepan, place the rapeseed oil. Add the salt, coarse ground peppercorns, minced lamb, diced white onions, ground bay leaves, ground allspice, chopped sage and chopped thyme.
  2. Fry the mince until in starts to colour. Continue to cook until the onions start to soften.
  3. Then add the water and cook until the meat is cooked through and the onions are soft.
  4. Add the sliced Bramley apples and then cook until they soften slightly.
  5. To finish the dish: Add the chicken stock paste and lamb stock paste.
  6. Add the diluted cornflour and then stir until a smooth sauce has been achieved.
  7. Place the mixture into a suitable baking dish. Leave to cool slightly.
  8. Roll out the shortcrust pastry and then cover the minced lamb mix.
  9. Brush with egg wash or milk and bake in a moderate oven until the pastry is golden brown.