Home
Recipes
Family
Best pub pie: The Piebald Inn's Welsh cob pie recipe

Best pub pie: The Piebald Inn's Welsh cob pie recipe

Name: Best pub pie: The Piebald Inn's Welsh cob pie recipe
Total time: 2 h 45 min
Yield: serves 4
Ingredients: olive oil; 300g onion sliced; 750g lamb shoulder diced; plain flour; 2 cloves garlic crushed; chopped to make 1 tbsp each thyme, rosemary and mint; 500ml red wine; 500ml chicken or lamb stock; 200g celery finely diced; 200g carrot finely diced; 200g potato finely diced; 1 tsp gravy granules; chopped to make 1 tbsp or mint sauce 1 tbsp mint; 500g strong white flour; 375g baking margarine beaten to glaze; 1 tsp dried mint

Published: March 4, 2015 at 9:14 AM

Save recipe

serves 4

Easy

Total time: 2 hrs and 45 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

In 2014 Tom Kerridge helped us judge the best pub pie in Britain. Entries had to be savoury, hot and made in a British pub. Make the winner yourself (Welsh cob pie from The Piebald Inn in Hunmanby, North Yorkshire), and listen to Tom talk about why it won!

Skip to ingredients

Alternatives

Complete the dish

[embed]http://www.youtube.com/v/VzUaCxY9Yv8&hl=en&fs=1[/embed]

Ingredients

Nutrition

olive oil
300g onion

sliced
750g lamb shoulder

diced
plain flour
2 cloves garlic

crushed
chopped to make 1 tbsp each thyme, rosemary and mint
500ml red wine
500ml chicken or lamb stock
200g celery

finely diced
200g carrot

finely diced
200g potato

finely diced
1 tsp gravy granules
chopped to make 1 tbsp or mint sauce 1 tbsp mint
500g strong white flour
375g baking margarine

beaten to glaze
1 tsp dried mint

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

Method

step 1

To make the pastry, whizz the flour and margarine in a food processor (add a tiny splash of cold water if you need to bring it together). Wrap in clingfilm and leave to rest in fridge while you cook the filling.
Heat a large pan with olive oil, add the onions and cook until golden and caramelised. Dust the lamb pieces in flour, then add to the onions and cook until browned.
Add the garlic, all the herbs, red wine, about half the stock and a pinch of cracked black pepper. Bring to the boil and then turn down to a simmer and leave for 11⁄2-2 hours, stirring occasionally to prevent sticking and adding a little more stock if needed.
Once the lamb is tender (if it collapses fairly easily it’s ready), add the vegetables. Cover with the remaining stock and simmer for 10-15 minutes or until the veg is tender. Thicken with the gravy granules and finally add the mint (or mint sauce), taste and season.
Heat the oven to 200C/180C fan/gas 6. Roll out the pastry and use 2/3 to line a 20cm x 5cm deep pie dish. The pastry is quite soft so just patch it up if it breaks.
Add the filling being careful not to overfill. Roll out the rest of the pastry for the lid. Trim and seal by crimping around the edge with your fingers. Egg wash the pie and allow to dry. Egg wash again, sprinkle with dried mint (this is how we identify the pies at the pub) and bake for 30-40 minutes, or until crisp and golden.
Recipe from The Chestnut Horse pub at time of publication (summer 2014), now called The Piebald Inn
@ThePieBaldInn

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating