Squab Lamb Pie
Devonshire Squab pie is nowadays usually made with lamb flavoured with apples, onions, prunes and spices and served with clotted cream.
prep time
10 mins
cook time
1 hour
serves
4 people
Energy
854kcal
Fat
55.3g
Saturates
21.9g
Carbs
61.4g
Sugars
12.2g
Fibre
6.7g
Protein
31.6g
Salt
1.3g
Ingredients
- 450g 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 good, hot lamb stock
- 500g pack prepared shortcrust pastry
- 1 egg, beaten
Method
- 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.
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 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
- Serve the pie the traditional way with clotted cream (it really is delicious!), seasonal vegetables and potatoes.
