Leek and lamb pie with buttered new potatoes and carrots

Ingredients

  • chantenay carrots, cooked
  • new potatoes, cooked
  • 1 free-range egg, beaten
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh mint
  • 2 tbsp chopped fresh flatleaf parsley
  • 450g/1lb boneless leg of lamb, cut into chunks
  • + 10 more ingredients
    • 2 fresh thyme sprigs, leaves only
    • 1kg/2lb 2oz leeks, thinly sliced
    • 25g/1oz butter
    • 75g/3oz lard, chopped
    • 1 tbsp icing sugar
    • ½ tsp salt
    • 450g/1lb plain flour, plus extra for dusting
    • 75g/3oz butter, chopped
    • 200ml/7fl oz water
    • 1 free-range egg, beaten

1. Preheat the oven to 225C/440F/Gas 8. 2. Place a heavy baking tray into the oven to preheat. 3. Mix the flour, salt and icing sugar in a large bowl. Make a well in the middle of the dry ingredients and pour the egg into it. Scoop a liberal amount of flour over to cover the egg. 4. Place the ...

View full recipe at SpringPad

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