1 1/2 lb Neck of lamb
4 oz Onion; chopped
Salt and freshly ground
-black pepper
1 lb Short crust pastry
6 oz Carrots; sliced
1 ts Parsley; chopped
Beaten egg to glaze
Remove all bones from the lamb and dice the meat, set aside. Put the bones
in a saucepan and add the onion, water to cover and season. Bring to a boil
and simmer for 1 1/2 hours. Strain the stock.
Line a pie dish with half of the pastry. Put in diced lamb, carrots and
parsley and season. Cover with the remaining pastry, and seal and flute the
edge. Make a small hole in the center of the pastry lid and brush with
beaten egg. Bake in a 350 degree oven for 2 hours or until the pastry is
golden brown. Pour the stock through the hole in the lid, adding enough to
fill the pie, and leave to cool before serving.
Yields
1 Servings