Devonshire Squab pie is nowadays usually made with lamb flavoured with apples, onions, prunes and spices and served with clotted cream.
Prep Time: 10 mins
Cook Time: 1 hour
Serves: 4 people
Ingredients
450g lean lamb neck fillet, sliced
1 eating apple, cored and sliced into thin wedges
1 onion, peeled and sliced
8 dried ready-to-eat prunes
Pinch ground nutmeg
150ml good, hot lamb stock
500g pack prepared shortcrust pastry
1 egg, beaten
Method
Place the lamb in the bottom of an ovenproof pie dish with the apple and onion. Add the prunes and nutmeg. Pour over the hot stock.
Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
On a floured surface roll out the pastry large enough to fit over the pie dish. Dampen the edge of the dish with a little water and place pastry on top of the dish, trim off any
Serve the pie the traditional way with clotted cream (it really is delicious!), seasonal vegetables and potatoes.