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An old Welsh recipe, traditionally made with the first of the Spring lambs. Here’s a traditional recipe. And here’s how I did it…

Ingredients:

  • 2 lamb shoulder steaks
  • 1 cup sliced baby carrots
  • 1 onion peeled & chopped
  • 1 tsp chopped fresh parsley
  • 2 sprigs parsley
  • 2 shallow pie crusts
  • Salt and black pepper
  • Beaten egg to glaze

Method:

  1. Remove the meat from the bone, trim fat and chop to bite-size pieces.
  2. Put the bones in the crock pot with the onion, parsley sprigs, salt & pepper, cover with water.
  3. Slow cook on medium overnight, then strain and reserve the liquid.
  4. Set oven to 350°F.
  5. Line one pie crust with the carrots, cover with the lamb, then sprinkle the parsley and seasoning.
  6. Use the second pie crust to cover the pie, sealing the edges well.
  7. Make a steam hole in the center of the pie, brush with beaten egg and cook for 1½ to 2 hours until golden brown.
  8. Reheat the strained stock and using a funnel, pour into the pie through the steam hole just before serving.

We had ours with mashed potatoes and a sliced & salted fresh turnip. The Ferg requested peas in the pie next time. I used the leftover stock for the base for cawl. I’d also like to try pastai r bwthyn.

Pastai oen

pastai oen

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