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Cornish pie

Name: Cornish pie
Yield: Serves 6
Cuisine: British recipes
Ingredients: 750g lamb neck fillet, cubed; 2 baking potatoes, cubed; 1 (about 500g) swede, diced; 1 large onion, roughly chopped; 750ml lamb stock, hot; 1 tbsp fresh thyme leaves; 2 tbsp Worcestershire sauce; 500g fresh puff pastry; Plain flour, for dusting; 1 egg, beaten

Published: 31 Mar 08
Updated: 18 Mar 24

The traditional Cornish pasty filling has inspired this family pie, making a hearty (and relatively cheap) meal out of meat, potatoes and pastry.

Easy
April 2008

Test kitchen approved

Serves 6
Takes 15 min to make and 2½ hours to cook

The traditional Cornish pasty filling has inspired this family pie, making a hearty (and relatively cheap) meal out of meat, potatoes and pastry.

Freezable

Nutrition: per serving

Calories: 699kkcals
Fat: 43.5g (18.2g saturated)
Protein: 37.8g
Carbohydrates: 52.6g (8.1g sugar)
Salt: 1.7g

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Ingredients

750g lamb neck fillet, cubed
2 baking potatoes, cubed
1 (about 500g) swede, diced
1 large onion, roughly chopped
750ml lamb stock, hot
1 tbsp fresh thyme leaves
2 tbsp Worcestershire sauce
500g fresh puff pastry
Plain flour, for dusting
1 egg, beaten

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Method

Put the lamb, vegetables, stock, thyme and Worcestershire sauce in a large pan. Bring to the boil on the hob, skimming off any foam that rises to the surface. Reduce the heat, cover and simmer for 1 hour.
Remove the lid and simmer for a further hour, until reduced a bit and the potatoes have partially dissolved, thickening the sauce into a gravy.
Preheat the oven to 200°C/fan180°C/gas 6. Tip the filling into a 2-litre pie dish. Roll out the pastry on a floured surface until 3-4cm bigger than the pie dish, then lay on top of the filling. Crimp the edges inside the dish, like the crust of a Cornish pasty.