Simple Way to Prepare Homemade Lamb Neck & Kidney Pie

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, lamb neck & kidney pie. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Lamb Neck & Kidney Pie is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Lamb Neck & Kidney Pie is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook lamb neck & kidney pie using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Lamb Neck & Kidney Pie:

1. Get Ready Rolled Puff Pastry
2. Make ready Lamb Neck
3. Take Lamb Kidney
4. Make ready Bouquet Garni (Parsley, Marjoram, Thyme, Rosemary, Bay Leaf)
5. Take medium Celery stick
6. Prepare medium carrot
7. Prepare garlic colves
8. Prepare lamb stock cube
9. Prepare Worcestershire Sauce
10. Take wholemeal flour
11. Get egg

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Steps to make 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.

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