Shrewsbury Lamb Pie

30 minutes prep, 1 hour, 15 minutes cook

Serves 4

Ingredients

For the pie:

600g lean lamb, diced

2 tbsp seasoned flour

2 tbsp rapeseed oil

25g butter

1 onion, peeled and chopped

150ml red wine

500ml lamb stock

2 garlic cloves, peeled and chopped

A few sprigs of rosemary

½ tbsp Worcestershire sauce

½ tsp English mustard

2 tbsp redcurrant jelly

350g frozen peas

Juice of 1 lemon

Sea salt and black pepper

For the pastry lids:

500g ready-roll puff pastry

Flour, to dust

1 egg, beaten

Method

Preheat oven to 180°C/160°F/Gas 4. Place the diced lamb in a plastic bag with the seasoned flour and shake so the meat is coated. Heat a large frying pan and add the oil and butter, then fry the lamb and onion until browned. Transfer to a casserole dish and set aside.

Add the red wine and stock to the pan and bring to the boil, then add the garlic, rosemary, Worcestershire sauce, mustard and redcurrant jelly. Season and stir before transferring to the casserole dish. Cover with a tight-fitting lid and cook until just tender (approximately one hour).

Meanwhile, prepare the pastry lids. On a floured surface, roll the pastry to a thickness of 1cm and cut out four individual lids. Place on a greased baking sheet and brush with the beaten egg to glaze. Bake for 10-15 minutes or until the pastry is golden brown.

Remove the casserole dish from the oven and add the peas and lemon juice, then stir well. Place on the hob and bring to boil for around 3 minutes. Divide the lamb mixture between four dishes and place the pastry lids on top of each.