Reader's recipe - Savoury Welsh Lamb Pie

Ingredients

1lb Welsh lamb shoulder, cut into half-inch cubes

80g (3oz) onions, thinly sliced

One large cooking apple, peeled, cored and thickly sliced

118ml (1⁄4 pint) of water or stock made from lamb bones

One tbspn of plain flour

Salt and pepper

For the scone top

170g (6oz) self raising flour

28g (1oz) lard

28g (1oz) margarine

1⁄4 tspn of salt

A tspn mixed herbs

A splash of milk

Method

1. Toss the meat into the flour, seasoned with salt and pepper

2. Place in a shallow casserole dish and sprinkle with the remaining flour

3. Layer the onion on top and follow with the apple and add the water or stock

4. Cover tightly with greased foil and cook 90 minutes to two hours until the meat is tender

Scone top

1. Place the flour in a bowl and season with salt and herbs

2. Rub in the fats to create a smooth dough. Add a splash of milk

3. Roll out the dough to around a quarter of an inch thickness

4. Cut into two-inch rounds and arrange the scones on top of the casserole

5. Bake for a further 25 to 30 minutes until the crust is golden

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