Devonshire Squab Pie
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Ingredients
- 500 g lamb neck fillets, sliced
- 2 apples
- 1 onion
- 350 g shortcrust pastry
- 150 ml lamb stock
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 755 kcal
- Protein
- 28.4 g
- Carbohydrate
- 50.3 g
- of which sugars
- 11.3 g
- Fat
- 47.7 g
- of which saturates
- 21.8 g
- Fibre
- 4 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Layer the lamb neck slices, sliced onion and chopped apples in a pie dish, scattering with dried thyme and seasoning well between layers.
- 2
Pour over the lamb stock.
- 3
Roll out the shortcrust pastry and use to cover the dish, pressing to seal the edges and trimming off any excess.
- 4
Cut a small slit in the top to let steam escape.
- 5
Bake for 45-50 minutes until the pastry is golden and the lamb is tender (check by piercing through the slit).
- 6
Rest for 5 minutes before serving.
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