Lamb And Stilton Pie

Name: Lamb And Stilton Pie
Ingredients: For the filling; 2 tablespoons plain flour; 1 bunch fresh thyme, chopped; 1 bunch fresh rosemary, chopped; sea salt; fresh ground black pepper; 9 ounces lamb, diced; 5 tablespoons butter; 1 carrot, finely chopped; 1 onion, finely chopped; 1 ounce button mushroom, sliced; 1/4 cup port wine; 1/2 cup lamb stock; 4 ounces Stilton cheese; 1 pinch ground mace; For the pastry; 7 ounces shortcrust pastry; 2 eggs, beaten

18 ingredients

8 steps

Ingredients

For the filling
2 tablespoons plain flour
1 bunch fresh thyme, chopped
1 bunch fresh rosemary, chopped
sea salt
fresh ground black pepper
9 ounces lamb, diced
5 tablespoons butter
1 carrot, finely chopped
1 onion, finely chopped
1 ounce button mushroom, sliced
1/4 cup port wine
1/2 cup lamb stock
4 ounces Stilton cheese
1 pinch ground mace
For the pastry
7 ounces shortcrust pastry
2 eggs, beaten

Directions

1

To make the filling, combine the flour, thyme and rosemary together and season with salt and freshly ground black pepper. Toss with the lamb and shake of any excess.
2

Melt the butter in large saucepan and fry the lamb for 5 minutes or so, until browned. Remove from the pan and set aide.
3

Add the carrot and onion to the pan and cook gently for about 10 minutes, until softened. Add the mushrooms and cook for a further minute.
4

Return the lamb to the pan and add the port and lamb stock. Bring to boil and cook for 30 minutes, over a moderate heat.
5

Remove from the heat and leave to cool.
6

Preheat the oven to 450°F Fold in the cheese and mace.
7

Roll half of the pastry out and line a 25cm pie plate; spoon the filling over. Roll the remaining pastry out to form a lid.
8

Brush the pastry with beaten egg and bake for 25-30 minutes, until golden. Serve hot, with vegetables as desired.