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DurhamLambSquabPieOriginally, this recipe probably contained squabs - or young pigeons - but in the course of time, meat became the chief constituent of the pie. There are several variations of this English farmhouse dish, the following come from Durham.


serves totaltime preptime cookingtime
1 pie 1 hour
45 minutes
30 minutes 1 hour
15 minutes


{tab Ingredients} 

  • 8 medium Lamb Chops
  • 900 grams Potatoes, thinly sliced
  • 1 large Onion, chopped
  • 2 medium Apples, cooking, peeled cored and chopped
  • 75 grams Butter, unsalted
  • 1 teaspoon Brown Sugar
  • Salt & Black Pepper
  • 200 ml Chicken Stock

{tab Instructions} 

  1. Peel and thinly slice the potatoes and cover with cold water.
  2. Trim excess fat from the lamb chops.
  3. Peel and finely chop the onion, and peel, core and chop the apples.
  4. Melt 50 grams of the butter in a pan and fry the chops lightly on both sides.
  5. Remove them as soon as the blood starts to run.
  6. Fry the apples and onion in the fat for about 5 minutes.
  7. Use half the remaining butter to grease the inside of a pie dish.
  8. Dry the sliced potatoes and line the base of the dish with half of them.
  9. Arrange the chops on the potatoes bed and spoon the apple and onion mixture over them.
  10. Sprinkle over the sugar, a little salt and a couple of twists of pepper from the mill.
  11. Cover with the rest of the potatoes and pour over the chicken stock.
  12. Melt the remaining butter and brush over the potato layer.
  13. Put the dish on the middle shelf of an oven pre-heated to 180°C and cook for 1 hour or until the potatoes are tender and golden brown.
  14. Serve straight from the casserole.
  15. Brussels sprouts tossed in soft brown sugar and allspice could be served with it.


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