Lamb, Stilton & Potato Pie



Preparation Time: 25 mins approx
 
Notes:
 
Ingredients:

Lamb, Stilton & Potato Pie ( Alan Coxon copyright  )


Ingredients



  • 450g Short crust Pastry ( I use half fat to flour and a 50- 50 equal split of Butter to Lard )( alternatively readymade jus roll puff pastry works well )

  • 450g Long Clauston`s Blue Stilton cheese, chopped

  • beaten egg, for egg wash


For the potatoes:



  • 700ml full cream milk

  • 100ml double cream

  • 1/2 tsp ground nutmeg

  • 3 garlic cloves, crushed

  • 1 1/2 kg waxy potatoes, peeled , washed and thinly sliced (do not rinse/wash after slicing)


For the lamb :



  • 30g unsalted butter

  • 1 small onion, finely diced

  • 2 garlic clove, crushed

  • 450g minced lamb or mutton

  • 1 tbsp fresh Rosemary, finely chopped

  • 1 tbsp flour

  • 1 tbsp tomato purée

  • 150 ml beef or lamb stock

  • 50 ml Alan Coxon`s  Mediaeval Old English “Ale-Gar”

  • 2 tbsp mint leaves, chopped

  • 1 tbsp red currant jelly


  

 
Method:

Method

  1. Prepare the potatoes by peeling and rinsing .Using a Mandolin slice the potatoes thinly and place into a bowl ( do not rinse or wash after slicing ,as the natural starches within the potato slices will thicken the milk and cream ! )

  2.  

  3. Place the milk, cream, nutmeg and garlic into a heavy-based saucepan. Bring to the simmer.

    3. Add the sliced potatoes, making sure that they are just covered with the milk and cream.

    4. Bring the milk /cream and potatoes to the simmer. Cover and cook for around 12 minutes until just soft soft/cooked  but holding shape and remove from heat and cool completely

     To make the lamb filling,

1 Melt the butter in a large heavy-based pan. Add the onion, cover and fry gently until softened, around 4 minutes.

2. Add the garlic and fry gently for 2 minutes without browning.

3. Increase the heat and add the minced lamb. Cook for around 10 mins until lightly brown/ caramelised  all over and no liquid remains in the pan4 Retaining the meat over high heat add the “Ale gar” and stir quickly.( the Ale-gar will bubble and de-glaze the pan from its meat juices , the Ale-gar will then be absorbed by the meat and impart the flavour).

4. Add the rosemary and flour and stir thoroughly, cooking for a further 3-4 minutes.

5. Add the tomato puree, the stock, mint and the redcurrant jelly. Cook for 4-5 minutes then turn off the heat. Allow to cool fully.
                For the Pie

6. Preheat the oven to 180°C/gas 4.

7. Roll out the pastry . Use the pastry to line  lightly buttered pie tins, reserving some of the pastry to make a lid.

8.Place a layer of the cooled potato mixture on to the base of the pastry , until it reaches quarter way up the pastry case. Press down lightly to level off.

9. Layer the lamb mixture over the potato and level it off then  Layer the remaining potato on top and press the mixture down gently but firmly.

11. Sprinkle over the Stilton cheese.

12. Moisten the sides of the pastry lid with egg wash and place on top of the pie .

13. Join the lid and the pastry sides together, cutting off any excess and crimp the sides . Brush the lid with a little egg wash and make a small insertion in the top of the pastry lid .

14. Place the pies in the oven and bake it for approx 25  minutes ( depending on size, height and thickness ) . Lower the oven temperature to 170°C/gas 3 and bake for a further 20 minutes until golden brown.

15. Remove from the oven and serve.
 
Serves: 6 - 8
 
     
 
 
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