Recipe from Tavern Tasty Meats | www.taverntasty.co.uk
To celebrate British Pie Week, here’s a comforting lamb dish from Tavern Tasty Meats in Swafield, North Norfolk
1 Colman’s Lamb Hotpot mix
425ml of cold water
1 white onion, finely chopped
150g of redcurrants
1 beaten egg to sealing and basting
2tbsp of olive oil
You will need a 9inch pie tin
Heat the oil to the pan and once hot, seal the meat in batches and transfer to a ovenproof dish.
Turn down the heat and add the finely chopped onion and cook until it is softened but not browned. Once ready, transfer to the lamb dish.
Combine the lamb hotpot sachet with the measured out water and whisk until all the lumps have disappeared.
Transfer the liquid to the lamb dish and stir to ensure it is all combined
Cook in a preheated oven on 160°C for approx. 2-2.5 hours or until the lamb is tender and the gravy thickened.
Whilst the lamb is cooking slowly in the oven, line your greased pastry tin with pastry trimming off the excess from the sides.
Remove the lamb from the oven once it’s cooked and allow to cool for 30 minutes, then add the redcurrants, stirring to ensure they are evenly distributed.
Transfer all the meat to the pastry tin and level it off and then egg the edges so the lid sticks. Carefully add the lid of the pastry and trim off the excess again.
Carefully hand crimp the edges so that the top and bottom of the pie don’t lose any of the delicious meat filling.
Baste the top of the pie with a little of the beaten egg.
Make a small hole in the top of the pastry to allow the heat to escape during cooking.
Cook the pie in a preheated oven at 180°C for approximately 40 minutes or until the pastry is golden.
Best served with greens and creamy mashed potato.