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Cotswolds Squab Pie    HT  MC  English  105mins



Serves  4      Hot   Lamb   Meat  Fruit   Vegetables  Main Course   England  British  Europe



675g/1 lb Lamb Neck Fillets

1 large Cooking Apple, peeled and

450g/1lb Onions, thinly sliced

teasp Ground Allspice

teasp Grated Nutmeg

150ml/5fl.oz. Stock

 Salt and Black Pepper

Beaten egg to glaze

350g/12oz Shortcrust Pastry 




1. Preheat the oven to 200C, 400F, Gas mark 6.


2. Place half the lamb in a 900ml/1 pint pie dish then cover evenly with half the apples and onions.


3. Sprinkle over the allspice, nutmeg, salt and pepper, then repeat the layers and pour over the stock.


4. On a floured surface, roll out the pastry and use some of it to line the top lip of the pie dish. Brush with beaten egg and then use the remaining rolled out pastry to top the pie, making sure that the lid is firmly secured to the pastry on the lip of the dish.  Trim away any excess pastry and flute the edges with your fingers or decorate with the back of a fork.


5. Use any excess pastry trimmings to make decorations and decorate the top, then brush with beaten egg to glaze.


6. Bake in the oven for 20 minutes then reduce the temperature to 180C, 350F, Gas mark 4 and continue to cook for a further 1 hours. If the pastry seems to be getting to brown, cover with a piece of aluminium foil. Serve immediately. 

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More English Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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