Lamb neck and potato pie with parmesan crust
Prep time 30 mins (plus resting the pastry and cooling the lamb)
Cook 3 hrs 30 mins
This pie is pure comfort. Lamb neck is a wonderful cut to braise and use in a pie, as the flavour off the bone and the lovely gelatinous texture are wonderful. The beauty of a pie is that, while it does take a little work, it can all be prepped ahead so it’s ready to go into the oven when you want to serve it. We suggest making it on a Saturday and having friends over for a Sunday lunch to enjoy!
1.6kg pieces lamb neck, cut about 3-4cm thick
1 tbsp olive oil
2 small white onions, halved and thickly sliced
400ml dry white wine
1½ tbsp white wine vinegar
Olive oil for brushing
3 Desiree potatoes, thinly sliced widthways
300g plain flour
170g butter, chilled and diced
2 tbsp lard or lamb fat drippings (see
40g finely grated parmesan
1. Preheat oven to 160°C. Heat oil in wide, shallow casserole over medium-high heat. Add lamb neck in batches and turn occasionally until golden brown (5-7 minutes). Transfer to a tray and set aside.
2. Add onion to casserole and stir occasionally until golden brown and tender (6-7 minutes). Return lamb neck to pan and add white wine and vinegar. Season to taste, bring to a simmer and simmer over medium heat for 5 minutes. Season to taste, cover with a lid and braise in oven until lamb is tender and easily falling off the bone, about 3 hours.
3. Meanwhile, for pastry, process flour, butter and lard until a dough starts to form, then add 3 tbsp chilled water and parmesan and pulse to just combine. Tip pastry onto a bench and use the heel of your hand to smear the pastry and make sure it is combined well. Pat into one large disc, two to share at the table, or four if making individual pies, and refrigerate until pastry is fine and well rested (30 minutes).
4. When lamb is cool enough to handle, pick the meat from the bones and discard the bones. Stir meat back through the sauce and set aside.
5. Place potato at the base of a large pie dish or 4 individual serving dishes. Top with meat mixture and set aside.
6. Roll out pastry to fit on top, then trim the edges of pie. Brush with eggwash and bake until golden-brown (30 minutes). Serve with a simple green salad on the side.
Any time you roast or pan-fry lamb, you’ll be left with a lot of rendered fat in the pan. This is amazing flavour to keep for roasting vegetables in, or adding to pastry, such as the parmesan pastry. Simply pour into a jar and refrigerate. The solidified fat will keep for a good month or two.