Brecon Lamb and Leek Pie
Tender Welsh lamb and sweet leeks simmered in rich gravy beneath a buttery, golden shortcrust pastry lid.
- Prep
- 30 min
- Cook
- 75 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •casserole dish
- •deep pie dish
- •rolling pin
- •pastry brush
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 39 g
- carbs
- 44 g
- fibre
- 4 g
- protein
- 38 g
- calories
- 680 kcal
Instructions
- 1
Heat one tablespoon of oil in a casserole dish over medium-high heat on the hob.
- 2
Brown the diced lamb in batches until well caramelised, then transfer to a plate.
- 3
Add the remaining oil, chopped onion, and sliced leeks to the casserole dish.
- 4
Fry gently for eight minutes until the leeks are soft and sweet.
- 5
Stir in the plain flour and cook for one minute to coat the vegetables.
- 6
Return the lamb to the dish, then pour in the lamb stock, rosemary, and Worcestershire sauce.
- 7
Season with salt and black pepper, then bring the mixture to a gentle boil.
- 8
Cover with a lid and simmer gently on low heat for forty-five minutes until tender.
- 9
Transfer the meat filling to a deep pie dish and leave it to cool slightly.
- 10
Preheat the oven to 200°C (180°C fan).
- 11
Drape the shortcrust pastry over the dish, trim the overhang, crimp edges, and brush with egg.
- 12
Bake for thirty minutes until the pastry is crisp and golden brown.
Chef's tips
Allow the cooked filling to cool slightly before adding the pastry lid to prevent the fat in the pastry from melting early. Brushing the rim of the pie dish with beaten egg ensures the pastry lid adheres firmly and does not shrink back.
Ingredient substitutions
- shortcrust pastry → ready-rolled all-butter puff pastry
- fresh rosemary → 1 tsp dried mixed herbs or chopped fresh thyme
- diced Welsh lamb shoulder → diced beef chuck steak or shin
Storage
Cool completely, cover securely, and store in the refrigerator for up to three days.
Reheating
Reheat uncovered in an oven preheated to 180°C (160°C fan) for 20 to 25 minutes until the pastry is crisp and the centre is piping hot.
Common mistakes to avoid
- •Placing cold pastry directly onto bubbling-hot meat, which makes the underside soggy.
- •Skipping the browning of the lamb, which robs the gravy of deep caramelised flavour.
- •Forgetting to cut a small steam vent in the pastry centre before baking.
Serving suggestions
Cooked Brecon Lamb and Leek Pie?
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