Sweet Lamb Pie Sweet Lamb Pie

Sweet Lamb Pie

Serve with seasonal vegetables.

prep time
10 mins

cook time
2 hours

6 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 450g/1lb lean boneless lamb shoulder, leg or neck fillet, cut into 2.5cm/1inch cubes
  • Salt and freshly milled black pepper
  • 15ml/1tbsp sunflower oil
  • 1 cooking apple, peeled and grated
  • 50g/2oz currants
  • Juice of 1 orange
  • Juice of ½ lemon
  • 50g/2oz ground almonds
  • 2.5ml/½tsp ground cinnamon
  • 2.5ml/½tsp ground mace
  • 600ml/1pint good, hot lamb stock
  • For the Suet pastry

  • :300g/10oz self-raising flour
  • 150g/5oz light suet
  • Pinch salt
  • 175ml/floz cold water


  1. Place the meat in a large bowl and season well.
  2. Heat the oil in a large pan and brown the meat in batches for 4-5 minutes. Transfer to a clean bowl and add the remaining pie ingredients except the stock.
  3. Preheat the oven to Gas mark 3, 170°C, 325°F
  4. Spoon into a 900ml/1½pint ovenproof pie dish or 4 small ovenproof pie dishes and pour over the stock evenly.
  5. Prepare the suet pastry: In a large bowl mix together the pastry ingredients. Roll out enough pastry to cover the large dish or individual pie dishes.
  6. Brush the pie dish edges with a little water and top with the pastry. Lightly cover with foil and cook in a preheated oven for 2 hours.
  7. During the last 15 minutes of cooking remove the foil and return to the oven to brown the pastry.
  8. Serve with seasonal vegetables.