Lamb and caper pie
In this hearty lamb and caper pie, the capers add little bursts of sharpness to counter the richness of the lamb.
Ingredients
For the pie filling and gravy
- 1kg/2lb 4oz lamb shoulder, trimmed of fat and diced
- 1 tbsp plain flour
- 1 tbsp mustard powder
- 3–4 tbsp olive oil
- 1 onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 2 celery sticks, finely chopped
- 100ml/3½fl oz dry white wine
- 1 large sprig fresh thyme
- 2 bay leaves
- 2 sprigs fresh rosemary
- 300ml/½ pint chicken stock
- 1 large strip of pared lemon zest
- 4 tbsp capers, drained, half roughly chopped and half left whole
- salt and freshly ground black pepper
For the pastry
- 300g/10½oz plain flour, plus extra for dusting
- 75g/2⅔oz butter, chilled and diced
- 75g/2⅔oz lard, chilled and diced (or another 75g/2⅔oz butter)
- 1 free-range egg, beaten
Method
First make the filling. Season the lamb with salt and pepper, then lightly coat in the flour and mustard powder.
Heat a tablespoon of the olive oil in a large flameproof casserole. When hot, add the lamb and fry until browned all over (you may need to do this in 2–3 batches). Remove each batch to a plate and add a little more oil to the casserole with each batch, if necessary.
Add any remaining oil to the casserole, then fry the onion, carrot and celery over a low–medium heat until golden-brown, stirring frequently.
Turn up the heat and pour in the wine. Stir and scrape with a wooden spoon to loosen all the stuck on bits and to combine them into the liquid, then add the herbs.
Return the lamb to the casserole. Pour over the stock, then season and tuck in the piece of lemon zest. Bring to the boil, then reduce the heat, cover and leave to simmer for at least an hour. Check to see if the meat is tender: you may need to cook it for a little longer – up to another 30 minutes.
Using a slotted spoon, remove the lamb from the casserole and leave to cool.
Strain the cooking liquid into a saucepan. Use the back of a ladle to push the vegetables through the sieve – this will help thicken the gravy. Return to the casserole and stir in the chopped capers. Set aside.
To make the pastry, put the flour in a bowl with a pinch of salt. Add the butter and lard. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Add all but 1 tablespoon of the beaten egg and just enough cold water to form a dough (you shouldn’t need more than a couple of tablespoons, but make sure your pastry isn’t crumbly).
Flour a work surface and roll out two thirds of the pastry to line a large pie dish. Wrap the remaining pastry in cling film and put in the fridge, along with the lined pie dish, to chill for at least 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Mix the lamb with the whole capers and spoon into the pie dish – it should be quite packed. Ladle over just enough of the gravy to moisten.
Mix the reserved egg with a tablespoon of water and brush the edge of the pastry. Roll out the remaining pastry and lay it over the filling. Trim the edges and use your fingers or a fork to crimp and press the edges together. Cut a couple of steam holes in the top and brush the top with the remaining egg wash.
Bake for about 40 minutes or until the filling is piping hot and the pastry is golden. Reheat the gravy to serve with the pie.
