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    You are in: Home / Recipes / Lamb Pie and Mustard Thatch Recipe
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    Lamb Pie and Mustard Thatch

    Lamb Pie and Mustard Thatch. Photo by JoyfulCook

    1/1 Photo of Lamb Pie and Mustard Thatch

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    45 mins

    35 mins

    JoyfulCook's Note:

    A Sheperds Pie with a twist! this delicious Lamb pie is topped with mashed potato flavoured with Dijon mustard which gives a real tangy flavour. Lovely comfort food, make sure you have enough for second helpings!

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    Units: US | Metric


    1. 1
      Brown the Lamb in a medium saucepan until it changes colour. Add the chopped and diced onion, celery and carrots and cook for a further few minutes.
    2. 2
      Add the stock cubes. and water - making sure that it only just covers the meat and vegetables, add the Worcestershire Sauce, Rosemary salt and pepper Simmer for 20 minutes until well cooked, thicken with cornflour.
    3. 3
      Place in a 12 inch square dish and leave to cool.
    4. 4
      Peel the potatoes and small dice the onion, boil until cooked. Mash and add the Dijon grained mustard, mix well and carefully cover the top of the meat.
    5. 5
      Cook in a hot oven 200c for about 35 minutes, until golden brown and serve with fresh vegetables.
    6. 6
      Freezes well.

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    Nutritional Facts for Lamb Pie and Mustard Thatch

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 568.9
    Calories from Fat 231
    Total Fat 25.7 g
    Saturated Fat 10.1 g
    Cholesterol 124.5 mg
    Sodium 236.0 mg
    Total Carbohydrate 45.5 g
    Dietary Fiber 6.7 g
    Sugars 6.1 g
    Protein 38.2 g

    The following items or measurements are not included:

    stock cubes

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