Lamb, stilton and potato bake

Method

1. First prepare the potatoes. Put the milk, cream, nutmeg and garlic into a heavy-based saucepan. Bring to the simmer.

2. Add the potatoes, making sure that they are just covered with the milk and cream.

3. Bring the potatoes back to the simmer. Cover and cook for around 12 minutes until soft. Remove from heat and cool.

4. To make the lamb filling, melt the butter in a heavy-based saucepan. Add the onion and fry gently until softened, around 3 minutes.

5. Add the garlic and fry gently for 2 minutes without browning.

6. Add the minced lamb and increase the heat.

7. Add the rosemary and flour and stir thoroughly, cooking for a further 2-3 minutes.

8. Add the tomato puree, the stock, mint and the redcurrant jelly. Cook for 4-5 minutes then turn off the heat. Allow to cool.

9. Preheat the oven to 180°C/gas 4.

10. Roll out the puff pastry finely. Use the pastry to line a lightly buttered, 7.5cm deep 20cm cake tin, reserving half the pastry to make a lid.

11. Sprinkle a layer of chopped Stilton on to the base of the pastry.

12. Top with a layer of the cooled potato mixture, until it reaches halfway up the pastry case. Level off.

13. Layer the lamb mixture over the potato and level it off. Layer the remaining potato on top and press the mixture down gently but firmly.

14. Sprinkle over the remaining Stilton cheese.

15. Moisten the side of the pastry with egg wash and top with a pastry lid, formed from the reserved puff pastry.

16. Join the lid and the pastry sides together, cutting off any excess. Brush the lid with a little egg wash and use a sharp knife to mark out a pattern on the top.

17. Place the pie in the oven and bake it for 10 minutes. Lower the oven temperature to 170°C/gas 3 and bake for a further 30 minutes until golden brown.

18. Remove from the oven and cool for 10 minutes before cutting.

Comments                        add a comment

Be the first to add a comment...

Ingredients

450g Puff pastry
450g Colston Bassett Stilton cheese, chopped
beaten egg, for egg wash

For the potatoes:

600ml full cream milk
300ml double cream
1/2 tsp ground nutmeg
2 garlic clove, crushed
1 1/2 kg waxy potatoes, peeled and thinly sliced (not rinsed after slicing)

For the lamb filling:

30g unsalted Butter
1 small onion, finely diced
1 garlic clove, crushed
450g minced lamb
1 tbsp Rosemary, chopped
2 tbsp Flour
1 tbsp tomato purée
200ml beef or lamb stock
2 tbsp mint leaves, chopped
1 tbsp red currant jelly

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Save money on shopping bills
Competitions: great prizes up for grabs