Wednesday, 5 March 2008


1kg (2¼lb) cubed lamb, about 2cm (¾") pieces
45ml (3tbsp) plain flour
25g (1oz) Country Life Unsalted Butter
30ml (2tbsp) vegetable oil
2 rosemary sprigs
600ml (1pt) lamb stock
3 leeks, thickly sliced
400g (14oz) potatoes, peeled and cut into rough 2–3cm chunks

For the Rosemary pastry;
250g (9oz) plain flour
150g (5oz) Country Life Unsalted Butter, diced
30ml (2tbsp) freshly chopped rosemary
30-45ml (2-3 tbsp) cold water
1 egg, beaten

Season the pieces of lamb and dust with the flour. Heat the oil and butter in a heavy-bottomed saucepan and fry the pieces of lamb and one of the leeks in batches, for 3–4 minutes each. Return all of the lamb and leek mixture to the pan. Add the rosemary and stock, bring to the boil, cover and simmer gently for 1½ hours until the lamb is soft and tender. Add the remaining leeks and the potatoes, simmer uncovered for about 15 minutes until the potatoes are cooked and the sauce has thickened. Remove from the heat and season to taste. Leave to cool.

To make the pastry, place the flour, butter and rosemary in a food processor and process until the mixture resembles fine breadcrumbs. While the processor is still running add enough water to form a smooth dough. Wrap in cling film and chill until ready to use.

Preheat the oven to 180°C, gas mark 4. When the lamb mixture is cool, transfer it to a 1.5–2 litre (2½-3½pt) pie dish and place a pie funnel in the centre. Roll out the pastry large enough to cover the dish, allowing an extra 2cm (¾") all the way round. Brush the rim of the dish, with some of the beaten egg and lay the pastry over the dish, pressing the edges with a fork. Cut a slit in the pastry over the pie funnel, so the funnel pokes through to let the steam out. Decorate with any scraps of pastry. Brush the top with the remaining egg. Bake for 40–45 minutes until golden. Serve with shredded cabbage.

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