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Squab Lamb Pie recipe from Simply Beef and Lamb. Made with lamb flavoured with apples, onions, prunes and spices and served with clotted cream.

Squab Lamb Pie

Devonshire Squab pie is nowadays usually made with lamb flavoured with apples, onions, prunes and spices and served with clotted cream.

Serves: 
4
Time to prepare: 
10 minutes
Cooking time: 
1 hour
Suitable for Halal cookery: 

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Lamb
Ingredients: 
  • 450g/1lb lean lamb neck fillet, sliced
  • 1 eating apple, cored and sliced into thin wedges
  • 1 onion, peeled and sliced
  • 8 dried ready-to-eat prunes
  • Pinch ground nutmeg
  • 150ml/¼pint good, hot lamb stock
  • 500g pack prepared shortcrust pastry
  • 1 egg, beaten
Method: 
  1. Place the lamb in the bottom of an ovenproof pie dish with the apple and onion. Add the prunes and nutmeg. Pour over the hot stock.
  2. Preheat the oven to Gas mark 3, 170°C, 325°F.
  3. On a floured surface roll out the pastry large enough to fit over the pie dish. Dampen the edge of the dish with a little water and place pastry on top of the dish, trim off any
  4. Serve the pie the traditional way with clotted cream (it really is delicious!), seasonal vegetables and potatoes.