West Country Squab Pie

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Preparation info

  • Serves

    Four

    • Difficulty

      Medium

Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

An easy-to-make pie from the West Country that doesn’t actually contain any squab or wild pigeon, but was traditionally made with neck of mutton, here replaced with lamb neck fillets. Classically the pie is served with clotted cream.

Ingredients

  • 900 g (2 lb) lamb neck fillets, cut into 16 pieces
  • salt and pepper
  • 1

Method

  • Preheat the oven to 200°C/400°F/gas 6. Season the lamb with salt and pepper before mixing in a 1.8 litre (3