Lamb shoulder pie

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 6–8

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the lamb shoulder pie filling

  • 1 x shoulder of lamb on the bone (about 2.25kg/5lb 8oz)
  • 2 onions, quartered
  • 3 sticks celery, cut into small batons
  • 2 carrots, roughly chopped
  • 2 tbsp tomato purée
  • 2 tbsp balsamic vinegar
  • 250ml/9fl oz red wine
  • 2 bay leaves
  • 1 stick rosemary
  • 10 garlic cloves, peeled and left whole
  • 500ml/18fl oz lamb stock
  • salt and freshly ground black pepper

For the pastry

  • 520g/1lb 3oz butter, diced and chilled
  • 10g/⅓oz fine salt
  • 380g/13oz plain flour, plus extra for dusting
  • 1 free-range egg, beaten

For the carrot, fennel and mustard salad

  • ½ fennel bulb, shredded
  • 2 carrots, shredded
  • ¼ celeriac, shredded
  • 1 sprig tarragon, leaves finely chopped
  • 1 tbsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 2 tsp cider vinegar