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…
- 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
- Remove the meat from the bone, trim fat and chop to bite-size pieces.
- Put the bones in the crock pot with the onion, parsley sprigs, salt & pepper, cover with water.
- Slow cook on medium overnight, then strain and reserve the liquid.
- Set oven to 350°F.
- Line one pie crust with the carrots, cover with the lamb, then sprinkle the parsley and seasoning.
- Use the second pie crust to cover the pie, sealing the edges well.
- Make a steam hole in the center of the pie, brush with beaten egg and cook for 1½ to 2 hours until golden brown.
- 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.