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Lamb pie
Fruit and vegetables
2
onions
, peeled, halved and sliced
1 sprig fresh
rosemary
, leaves only, finely chopped
1
Bramley apple
, peeled, quartered, core removed, sliced
2 crisp eating
apples
, such as Cox, peeled, quartered, core removed, sliced
4-5 large fresh
sage
leaves, finely sliced
seasonal
vegetables
Tins, packets and jars
3 tbsp
plain flour
500ml/17½fl oz fresh chicken or lamb stock
300g/10½oz
plain flour
, plus extra for dusting
Cooking ingredients
½ tsp flaked sea
salt
, plus extra, to taste
freshly ground
black pepper
, to taste
2-3 tbsp
rapeseed oil
½ tsp freshly grated
nutmeg
¼ tsp ground
allspice
good pinch
salt
Dairy, eggs and chilled
75g/2½oz cold
lard
, cut into small pieces
75g/2½oz cold
butter
, cut into small pieces
1 free-range
egg
Meat, fish and poultry
1kg/2lb 2oz
lamb neck
fillet (preferably Gloucestershire) excess fat trimmed, cut into bite-sized pieces
Other
300ml/10½fl oz cold water
1 tbsp cold water
mashed potatoes
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