Lamb Tagine Pie

We all love a good pie, and there are some perennial favourites that we all come back to time and time again. But sometimes it's good to mix things up. Tender shoulder of lamb, stewed with Moroccan spices, honey and molasses, and topped with a crisp filo pastry, this really is one hell of a pie. Using the pressure cooker greatly reduces the cooking time, but you can just as easily cook the tagine in the oven if you prefer. Lamb Tagine Pie And rich and spicy lamb tagine, topped with scrunchy, crispy filo pastry Pressure CookerLarge casserolePastry Brush 800 g shoulder of lamb (diced)3 tbsp plain flour2 tbsp olive oil2 medium onions (peeled and chopped)2 cloves garlic (peeled and chopped)2 medium…

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Read more about the article Steak and Kidney Pudding
Steamed steak & kidney pudding with suet pastry, peas, mash and gravy.

Steak and Kidney Pudding

There are few things so glorious on a cold day than a sumptuous, golden, suet pudding, filled with tender steak and kidney and oozing gravy. But there's a reason that its harder and harder to find these days... it takes a lot of effort and care to get it right, something in short supply these days. Well, worry not, the components to this dish are quick to make, and you can do so in advance, with the main cook being in a slow cooker! Steak and Kidney Pudding Tender steak and kidney, braised in it's own juices, encapsulated in a golden suet crust. 1 medium onion (finely chopped)2 tbsp olive oil1.5 kg steak and kidney mix1 bottle real ale500 ml beef stock…

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