Lamb neck is a much over-looked cut of meat. The following pie is made by first making a stew, which is great eaten as it is with some plain cous cous or roast sweet potatoes, but here I have then taken it a step further, baking it in a pastry case.
Heat oil in a deep saucepan and the fry onion, leek and garlic until they begin to caramelise, stirring occasionally. Add kumara and cook 1 minute then tip into a bowl.
Place saucepan back on the heat and add a little more oil. Add lamb and brown on all sides. Sprinkle flour in and mix, then add leek mixture, herbs, beans, meat stock and enough water to cover the meat by
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