Cornish Pasty Pie

Date: April 2021

Cornish Pasty Pie

Serves 4-6.



  • 750g lamb neck fillet,
  • 2 baking potatoes, cubed
  • 1 (about 500g) swede,
  • 1 large onion,
    roughly chopped
  • 750ml lamb stock, hot
  • 1 tbsp fresh thyme leaves
  • 2 tbsp Worcestershire
  • Cornflour for thickening,
  • 500g fresh puff pastry
  • Plain flour, for dusting
  • 1 egg, beaten


Step one

Put the lamb, vegetables, stock, thyme and Worcestershire sauce in a large pan. Bring to the boil on the hob, skimming off any foam that rises to the surface. Reduce the heat, cover and simmer on low for 1 hour.


Step two

Remove the lid and simmer for a further hour, until reduced a bit and the potatoes have partially dissolved, slightly thickening the sauce into a gravy.  I nearly always have to thicken it further using a little cornflour mixed with cold water but it depends on your taste. Make sure you season with salt and freshly ground black pepper. 


Step three

Preheat the oven to 200°C/fan180°C/gas 6. Tip the filling into a 2-litre pie dish. Roll out the pastry on a floured surface until 3-4cm bigger than the pie dish, then lay on top of the filling. Crimp the edges inside the dish, like the crust of a Cornish pasty.

Brush the top of the pie with egg, snip a few air holes in the centre and bake for 30-40 minutes, until golden.

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