Lamb And Stilton Pie

Total Time: 1 hr 50 mins Preparation Time: 50 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons plain flour
• 1 bunch fresh thyme, chopped
• 1 bunch fresh rosemary, chopped
• sea salt
• fresh ground black pepper
• 9 ounces lamb, diced
• 5 tablespoons butter
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 ounce button mushroom, sliced
• 1/4 cup port wine
• 1/2 cup lamb stock
• 4 ounces stilton cheese
• 1 pinch ground mace
• 7 ounces shortcrust pastry
• 2 eggs, beaten

Recipe

• 1 to make the filling, combine the flour, thyme and rosemary together and season with salt and freshly ground black pepper. toss with the lamb and shake of any excess.
• 2 melt the butter in large saucepan and fry the lamb for 5 minutes or so, until browned. remove from the pan and set aide.
• 3 add the carrot and onion to the pan and cook gently for about 10 minutes, until softened. add the mushrooms and cook for a further minute.
• 4 return the lamb to the pan and add the port and lamb stock. bring to boil and cook for 30 minutes, over a moderate heat.
• 5 remove from the heat and leave to cool.
• 6 preheat the oven to 450°f fold in the cheese and mace.
• 7 roll half of the pastry out and line a 25cm pie plate; spoon the filling over. roll the remaining pastry out to form a lid.
• 8 brush the pastry with beaten egg and bake for 25-30 minutes, until golden. serve hot, with vegetables as desired.