Herdwick lamb, damson and juniper pie from Yew tree farm - Heritage meats

Foods & DrinksCooking Tips & Recipes

  • Author Caroline Watson
  • Published July 1, 2010
  • Word count 401

Herdwick lamb, damson and juniper pie

Prep time:30 mins

Cook time:2 hrs 40 mins

Serves: 6

A traditional British recipe for a hearty lamb pie from Caroline Watson


For the shortcrust pastry

500g plain flour

230g salted butter

1 tsp dry mustard

beaten eggs, to glaze

For the filling

1-2 tbsp oil

1kg Herdwick hogget or other boneless lamb shoulder, cubed

4 onions, chopped

1 swede, chopped

600ml local stout or ale

100g black pudding, chopped

200g damsons, stoned

1 tsp juniper berries, ground

1 small jar damson jam

1/2 tsp dried garlic

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1 tbsp Hawkshead relish or Worcestershire sauce


  1. For the pastry: sift the flour into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the dry mustard and just enough cold water to bring the mixture together into a soft dough. Turn this on to a lightly floured board and knead it lightly until smooth, then form it into a ball. Wrap it in cling film and put it in the fridge while you make the filling.

  2. For the filling: Preheat the oven to 170C/gas 3. Heat the oil in a frying pan over a medium-high heat. Brown the lamb in batches and transfer it to a large flameproof casserole. Add the onion and swede to the frying pan and cook until softened and turning golden, then stir them into the lamb. Add all the remaining filling ingredients to the casserole and top it up with as much water as needed to cover. Cover with a lid and put in the oven for 2 hours (or simmer over a low heat) until the meat is tender. Remove the casserole from the oven or hob and allow it to cool.

  3. An hour before you want to serve, preheat the oven to 170C/gas 3. Take the dough out of the fridge, allow it to warm up a little and then roll it out on a lightly floured board. Use two-thirds to line a large pie dish and fill this with the lamb mixture. Cover the lamb with the remaining dough and crimp the edge to seal. Brush the beaten egg over the top to glaze. Cut a small hole in the top to allow the steam to escape during baking. Put the pie dish on a baking sheet and bake for 40 minutes, or until the pastry is golden.



We specialise in Herdwick lamb, hogget, mutton and galloway beef, all reared free range on the lake district fells. Sold fresh, direct from the farm.

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