Lamb Pie Serves: 4 Ingredients: 8 lean Welsh lamb chops or 450g (1lb) lean shoulder or neck fillet, cubed 15ml (1tbsp) oil 2 onions, sliced 2 red eating apples, cored and sliced 6 baby carrots, peeled 3-4 sprigs fresh parsley, roughly chopped black pepper 150ml (¼pt) stock 500g shortcrust pastry Egg Method Heat oil in a pan and brown lamb chops or shoulder cubes on all sides. Meanwhile layer onions, eating apples and carrots on bottom of ovenproof pie dish. Top with the lamb chops followed by the remaining onion, apple and carrot. Sprinkle with parsley, season and pour over stock. On a floured surface roll out shortcrust pastry large enough to fit the pie dish. Dampen the edge of the dish with a little water and place on top of the dish, trim off any excess pastry and press and crimp the edges to seal. Brush with beaten egg and cook in a preheated oven for 1 hour, cover with foil once golden to prevent burning. Serve the pie with seasonal vegetables.

Cooking Time Approx 60 minutes. Nutritional Analysis Typical nutrient content per portion excluding serving suggestions: Energy 36u87 kj / 883 kcal Fat 51 g Iron 4 mg go to Marketside website