| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Welsh | P, I, C, N, I | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Neck of lamb |
| 4 | oz | Onion; chopped |
| Salt and freshly ground black pepper | ||
| 1 | lb | Short crust pastry |
| 6 | oz | Carrots; sliced |
| 1 | ts | Parsley; chopped |
| Beaten egg to glaze |
INSTRUCTIONS
Remove all bones from the lamb and dice the meat, set aside. Put the bones in a saucepan and add the onion, water to cover and season. Bring to a boil and simmer for 1 1/2 hours. Strain the stock. Line a pie dish with half of the pastry. Put in diced lamb, carrots and parsley and season. Cover with the remaining pastry, and seal and flute the edge. Make a small hole in the center of the pastry lid and brush with beaten egg. Bake in a 350 degree oven for 2 hours or until the pastry is golden brown. Pour the stock through the hole in the lid, adding enough to fill the pie, and leave to cool before serving. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1B05 Posted to MC-Recipe Digest V1 #856 by Sue <suechef@sover.net> on Oct 21, 1997
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