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Lample (Lamb and Apple) Pie Recipe

The name is an 18th-century corruption of lamb and apple pie. The herbs add a fresh taste to left-over meat.

Serves 4


  • 225g cooked lamb
  • 170g cooked ham or bacon
  • 1/2 lb cooking apples (peeled and sliced)
  • 1 large thinly sliced onion
  • Salt and black pepper
  • 1/4 level teaspoon each, rosemary and sage
  • 4-3 pint chicken stock
  • 1 tablespoon tomato paste
  • 170g shortcrust pastry (standard recipe)
  • 1 beaten egg

1. Mince the cut-up lamb and ham, and arrange in layers with the | apple and onion in a 7-8 inch buttered pie dish. Sprinkle each layer with a little salt, pepper and herbs. Mix the stock with the tomato paste and pour it over the pie. Cover the pie with rolled out shortcrust pastry, sealing the edges firmly; cut an air vent in the centre of the pastry for the steam to escape.

2. Brush the pastry with egg.

3. Bake in the centre of the oven, pre-heated to 230°C for 10 minutes, then lower the heat to 175°C and cook for a further 25 minutes. Serve hot with potatoes and a green vegetable or cold with a salad.