Flemish Lamb and Oyster Pie

Name: Flemish Lamb and Oyster Pie
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Pinch of freshly ground pepper; ¼ cup all-purpose flour; ⅛ teaspoon ground mace; 2 pounds boneless lamb stew meat, cut into small cubes; ⅛ teaspoon marjoram; 1 tablespoon butter; Pastry crust for a one-crust pie; 2 tablespoons lard or chicken fat; 1 teaspoon salt; 6 carrots, peeled and sliced into very thin rounds; 6 large mushrooms, sliced thin; 6 leeks, cleaned and cut into 2-inch lengths; 12 oysters, shucked; 1 onion, chopped fine; 1 ten-and-one-half-ounce can beef bouillon; 1 cup freshly shelled peas or 1 ten-ounce package frozen peas; 1 clove garlic, minced; ⅛ teaspoon dried thyme; ¼ cup chopped fresh parsley or 1 tablespoon dried parsley; ⅛ teaspoon dried sage

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

This Flemish variation on the traditional English beef and kidney pie is well worth the little extra trouble which isn't nearly as much as it seems.

Ingredients

Flour Mixture

¼ cup all-purpose flour
1 teaspoon salt
Pinch of freshly ground pepper

Europe
United Kingdom
Pie

Method

Presoak a clay pot, top and bottom, in water for 15 minutes.

Combine the flour, salt, pepper, and herbs in a paper bag and mix thoroughly. Add the cubed lamb and shake. Set aside any remaining flour mixture.

In a frying pan, brown the lamb well on all sides in the butter and lard, then put in the presoaked pot. Put the leeks, carrots, and mushrooms in the frying pan along with t