Welsh lamb and leek pie
Tender lamb and leeks in a thick gravy under golden shortcrust pastry.
- Time2 hr 30
- LevelMedium
- Costabout £3.32 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan over a high heat. Brown the lamb in two batches for 5 minutes each, then set aside.
10 min - 2
Soften the leeks and carrots in the same pan for 5 minutes. Stir in the flour for 1 minute.
5 min - 3
Return the lamb. Add the stock, redcurrant jelly and rosemary. Cover and simmer gently for 1 hour 15 minutes, until the lamb is tender.
75 min - 4
Remove the rosemary and tip the filling into a 1.5 litre pie dish. Cool for 20 minutes.
20 min - 5
Heat the oven to 200°C (180°C fan). Lay the pastry over the dish, trim and crimp the edges, cut a steam hole and brush with beaten egg.
- 6
Bake for 30 minutes until the pastry is deep golden and the filling bubbles.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.