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Leek and Lamb Pie with Buttered New Potatoes and Carrots

Traditional hot water crust pastry pie filled with tender lamb, leeks, and herbs, served with potatoes and carrots.

SavoryLambMain CoursePieTraditional
Estimated Nutrition
Calories
765.5
kcal / serving
6124 kcal total
Carbs
60.7g
per serving
485.8 g total
Fat
47.8g
per serving
382.4 g total
Protein
23.1g
per serving
184.5 g total
Cook Time
75
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Icing Sugar
Dairy
1
piece
Free-Range Egg
beaten
75
g
Butter
chopped
25
g
Butter
for frying leeks
1
piece
Free-Range Egg
beaten for glaze
GrainsCereals
450
g
Plain Flour
plus extra for dusting
Liquids
200
ml
Water
Meat
450
g
Boneless Leg Of Lamb
cut into chunks
NutsSeeds
0.5
tsp
Salt
2
sprig
Thyme
leaves only
2
tbsp
Flat leaf Parsley
chopped
2
tbsp
Mint
chopped
1
piece
Salt
to taste
1
piece
Black Pepper
to taste
OilsFats
75
g
Lard
chopped
Vegetables
1000
g
Leeks
thinly sliced
400
g
New Potatoes
cooked
300
g
Chantenay Carrots
cooked

Method

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