Scotch Lamb Muckle Pie: Lamb for St Andrew’s Day 2024

Ingredients

Cooking Method

For the pie:

1
Preheat the oven to 180°C fan/200°C. Add a tablespoon of vegetable oil, carrot, celery, shallots and the leek to a large roasting tray and roast for 25 minutes.
2
Meanwhile, season the lamb with salt and the spices then sear all over in a hot frying pan until nicely caramelised.
3
If you're using diced lamb, the same method applies. Simply coat the lamb with the salt and spices and cook on a high heat until all of the lamb has taken on a nice, browned colour.
4
Remove the lamb from pan and deglaze it with white wine.
5
Transfer the juices along with the seared lamb, roasted vegetables, stock (you might not need the full 2 litres to fill your slow cooker/casserole dish) and herbs into your slow cooker and cook on low for 5-7 hours.
6
Once cooked, carefully remove the lamb from the slow cooker, strain the liquid through a strainer and roughly shred the lamb, discarding the vegetables.
7
Reduce the liquid in a saucepan, adding a little into the shredded lamb and reserving the remaining liquid for the sauce.
8
Add the chopped coriander to the lamb and put to one side to cool to room temperature
9
Press the cooled lamb into a small mould, such as a metal flan ring roughly 12cm in diameter, and chill in the fridge for 30minutes.
10
Meanwhile, roll out two pieces of puff pastry – one to form the base, and one to form the lid of your pie. Use a dinner plate as a guide for your base – or something roughly 18cm in diameter. Make your pastry lid slightly bigger.
11
Place your pastry base onto a large baking tray lined with greaseproof paper, then turn out your chilled lamb from the mould onto the base. Lay your pastry lid over the top of the dome filling and press down gently to seal the two.
12
Glaze with egg yolk and put your pie back in oven for 20 minutes at 180°C fan/200°C.
13
Serve with your own choice of sides and vegetables.

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