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20 Minutes to Cooking Tasty Lamb Neck & Kidney Pie

Lamb Neck & Kidney Pie is the nomero uno that comes to most people’s mind when it comes to a comfort meal. Today, we are going to provide you instructions on serving a tasty Lamb Neck & Kidney Pie.

Lamb Neck & Kidney Pie

We hope you got insight from reading it, now let’s go back to lamb neck & kidney pie recipe. You can have lamb neck & kidney pie using 11 ingredients and 9 steps. Here is how you cook that.

First of all, below are the ingridients that you should ready to make Lamb Neck & Kidney Pie:

  1. Get 350 g of Ready Rolled Puff Pastry.
  2. Use 150 g of Lamb Neck.
  3. Use 200 g of Lamb Kidney.
  4. Provide 5 g of Bouquet Garni (Parsley, Marjoram, Thyme, Rosemary, Bay Leaf).
  5. Take 1 of medium Celery stick.
  6. Get 1 of medium carrot.
  7. Get 3 of garlic colves.
  8. You need 1 of lamb stock cube.
  9. Use 4 tbsp of Worcestershire Sauce.
  10. Take 1 tsp of wholemeal flour.
  11. You need 1 of egg.

After readying the ingridients, now we are ready to make our yummy Lamb Neck & Kidney Pie:

  1. Heat a wide based pan with a drizzle of vegetable oil over a high heat..
  2. Cut the kidney's and Lamb neck into chunks and season all the meat generously with salt and pepper..
  3. Once the pan is hot, add the kidney pieces to the pan to brown. Meanwhile, dice the celery and carrot and add them to a slowcooker. Crush the garlic with the skins on and add them to the slowcooker..
  4. Once the kidney piece's a browned, remove from the pan and set to one side. Return the pan to the heat and now brown the lamb neck pieces. Boil a kettle..
  5. Once all the meat is browned, add both the kidney pieces and the lamb neck meat to the slowcooker. Return the pan to a medium heat and add the flour to cook off for about 1min..
  6. Add 300ml of boiled water to the lamb stock cube and mix well, pour this into the pan gradually whilst you whisk the suace in the pan. Then add the worcestershire sauce and whisk well. Leave to reduce by about 1/3rd..
  7. Pour the gravy into the slowcooker, add the bouquet garni, place on the lid and cook on a low heat setting for about 8hours. (add more water if the mixture dries out too much).
  8. Pre heat and oven to 170°C fan. Once the pie filling is ready, add the mixture to a pie dish. Place the pastry over the top and trim. Pierce a whole to allow steam to escape during cooking..
  9. Beat the egg and then egg wash the pastry. Season with some pepper and place in the oven for 20-25mins..

Recipe : Lamb Neck & Kidney Pie

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