Cornish Lamb Pie an English dish that is a family favourite.
It is a lovely comfort dish during the cold months so it is delicious in the winter. Cornish Lamb Pie is filling and will warm you right up to the cockles of your heart.
Method
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Pour the flour into a zip lock bag and season well with salt and pepper.
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Put the lamb in and shake it until all the lamb is coated with the floured seasoning.
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Place the lamb, onions, carrots, stock, wine and Worcestershire sauce into a large, heavy based pan.
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Heat until just boiling then cover and simmer gently for 50-60 minutes, or until the meat is tender.
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Preheat the oven to 200 degrees.
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Put a quarter of the lamb mixture into a 1 litre pie dish.
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Sprinkle over a a quarter of the chopped parsley.
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Repeat the layering three more times with the lamb mixture and parsley.
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Place one pastry sheet on a floured surface and brush lightly with cold water and cover with the second pastry sheet.
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Roll out the layered pastry large enough to cover the pie dish with a 1 cm over lap.
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Cut out a 1 cm wide strip of pastry and press onto the rim of the pie dish. Brush with cold water.
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Cover the dish with the pastry and press down firmly to seal. Trim, flake and flute the edge.
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Cut the pastry trimmings into leaf shapes.
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Brush with the pastry with egg and stick the leaves on the on the pie.
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Pierce a steam hole in the top.
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Bake for 30 minutes, or until pastry is golden
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Cornish Lamb pie is suitable for freezing up to three months.
