Flemish Lamb and Oyster Pie

Preparation info
  • Serves


    • Difficulty


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.


Flour Mixture

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


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