A recipe for savoury lamb pie

Another mouth watering recipe from the Village Kitchen - so get cooking

Savoury Lamb Pie

Serves 4

Ingredients

450g / 1 lb lean lamb cut into 1 cm / 1/2 inch cubes (shoulder will do)

1 dessertspoon of plain flour

1 teaspoon of salt and pepper mix

225 g / 8 oz sliced onions

1 large cooking apple - peeled, cored and thickly sliced

150 ml / 1/4 pint of water or stock made from bones removed from the lamb

Method

1. Toss meat in flour mixed with salt and pepper mix. Place in a shallow 1 to 1.2 litre / 1 1/2 to 2 pint casserole and sprinkle on remaining flour.

2. Layer onion on top, then apple and add water or stock

3. Cover lightly (a piece of lightly-greased foil will do)

4. Cook in a moderate oven, Gas 4, 350 degreesF, 180 degreesC, for 1 1/2 to 2 hours until lamb is tender.

5. Increase heat to hot, Gas 5, 425 degreesF, 220 degreesC, ready for scone top

Scone Top

Ingredients

175 g / 6 oz self-raising flour

1/4 teaspoon of salt

1 teaspoon of mixed herbs

25 g / 1 oz margarine

25 g / 1 oz lard

100 - 125 ml / 3 - 4 fluid ounces milk

Method

1. Place flour in bowl and add salt and herbs

2. Rub in fats, mix to a smooth dough with the milk

3. Roll out just under 1 cm / 1/4 inch thick and cut into approximately 5 cm / 2 inch rounds

4. Arrange scone rounds on top of the casserole, return to oven and bake for a further 25 to 30 minutes until scone top is crusty and golden

Ray Thompson