Old Cornish Pie
Lynda Pace
| 2 lbs.boneless lean lamb,cut in 1-inch cubes
1 cup water
1 Tbsp flour
4 cups parsley,finely chopped fresh
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2 onions,finely
chopped
1/2 dough crust
1 cup lightly whipped
heavy cream
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Place lamb and water into stew pan,bring to a boil and simmer gently for 45 min. to 1 hour. Remove lamb pieces and season with salt and pepper. Mix the flour with a little of the cooking liquid,then stir the mixture back into the pan and sim- mer for a minute or two until stock is slightly thickened. Place some of the lamb in a deep pie dish,then add a good layer of the chopped parsley and onion,then lamb,then parsley/onion,till dish is full.See that last layer is of parsley/onion. Fill with the thickened stock.Roll out the dough 1/4 inch thick,cover the pie with it,slash the dough cover in several places to let steam escape. Bake in a preheated 375 ˚oven for 45 minutes or until meat and pastry are nicely cooked.Just before serving,remove pastry cover by loosening its edges and sliding off onto plate. Spread the top of the pie with the cream.Replace the pastry top and serve.
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