This is one of those great recipes that makes the most of the entire cut of meat … bones for the stock, fat for cooking and lamb for the pie. I used a lamb shoulder and had the butcher bone it for me (make sure he leaves the fat for you to cook with). I made a simple stock with these bones with the addition of an onion and carrot, a couple of peppercorns and a few sprigs of parsley.
This recipe serves three to four, but if you make two pies (as per the recipe) you can freeze one before cooking (just make sure the filling is cold when you put it into the pastry) or cook them both and eat the second cold for lunch. I made some in a muffin tin and froze them uncooked: it makes a great last minute dinner, simply thaw and cook.
Filling
450g boneless lamb or mutton (from the shoulder or leg – keep bones for stock)
285g (1 large) chopped onion
285g (1 large) chopped carrots
2 tablespoons flour
300ml mutton or lamb stock (see above)
1 teaspoon chopped parsley
1 teaspoon thyme leaves
salt and freshly ground pepper
Pastry
340g white flour
pinch salt
170g butter, diced
100ml water
1 egg beaten with a pinch of salt to glaze
Cut all the surplus fat off the meat, then cut the meat into small pieces about the size of a small sugar lump. Cook the scraps of fat in a hot, wide saucepan (the size is important, so the lamb browns first, rather than stews) until the fat runs. Discard the pieces. Cut the vegetables into a slightly smaller dice and toss them in the fat, leaving them to cook for 3 – 4 minutes. Remove the vegetables and toss the meat in the remaining fat over high heat until the colour turns. Stir the flour into the meat. Cook gently for 2 minutes and blend in the stock gradually. Bring to the boil, stirring occasionally. Return the vegetables to the pan with the parsley and thyme leaves. Season with salt and pepper and leave to simmer. If using young lamb, 30 minutes will be sufficient; an older animal may take up to an hour (I used lamb shoulder but left it to cook on a low heat for an hour and a half or until the meat had that melted slow-cooked texture). When the lamb is cooked allow it to cool slightly.
Meanwhile make the pastry. Sieve the flour and salt into a mixing bowl and make a well in the centre. Put the butter cubes into a saucepan with the water and bring to the boil. Pour the liquid all at once into the flour and mix together quickly; beat until smooth. At first the pastry will be too soft to handle, but it will become more workable as it cools. Roll out two-thirds to 2.5 – 5 ml thick and line two tins 6 inches in diameter ad 1 ¼ inch deep or one 9 inch diameter tin.
Fill the pastry-lined tins with the slightly cooled meat mixture. Cut lids from the remaining pastry, brush the edges of the base with water and egg wash and put on the remaining pastry lids, pinching them tightly together. Roll out the trimmings to make pastry leaves or twirls to decorate the pie tops. Make a hole in the centre and brush the pastry carefully with egg wash.
Bake the pie or pies at 200C for about 40 minutes. Serve hot or cold.
Many of you will be familiar with Rachel Allen and her cooking shows. Darina Allen is her mother-in-law, her inspiration and the backbone behind Ballymaloe Restaurant. She is one of the best-known cookery writers in Ireland. Her books are well-written and researched. Her love and respect for the culinary heritage of Ireland is apparent on every page. If you are of Irish descent I think at least one of her cookbooks should be on your shelf!