Here Liverpool’s finest stew is topped with a layer of puff pastry to make a homely pie. Heat the oil ... or until the lamb is starting to fall off the bone. If the liquid reduces too much ...

Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great ...

bone marrow and confit onions, and topped with a smashed pistachio crumb. “One speciality, dubbed the ultimate Wigan pie, is a minted lamb pie made in collaboration with historic local sweet ...

Carefully place the pastry on top of the cooled lamb shanks in the pie dish, making a cross cut where the bone of the shank sticks up. Gently ease the pastry down around the bone so that it sticks ...

It’s a lamb pie, filled with tender cuts of lamb meat nestled in a rich, soul-warming, lightly curried stew. And as if that wasn’t enough, we slap a big ol’ bone-in lamb chop in it ...

Less work is to place your pie mix into a dish ... Take out and place your lamb mix inside. Add your disc of cooked puff pastry on top and serve.

6 Position a shank in the middle of a piece of pastry, fold the sides over and press at the top (around the shank bone) to seal. Repeat with the rest of the meat. 7 Arrange the pies on the prepared ...