Crusty Lamb Pies

Crusty Lamb Pies

Cheap cuts or chops if you’ve got time to slice, buy it diced if you don’t. Roll in flour, braise with garlic, onion and rosemary. Simmer on low heat for an hour with tomatoes and tomato paste. Blind bake the pastry base, add the (strained) filling (freeze the meat  juice for stock). Put the top layer on and sprinkle the lid with lots of sea salt and finely diced rosemary. Bake until crispy. Serve with mash and tomato sauce if you must.

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