A to Z Recipes
Boiled Beef and CarrotsGloucestershire Squab Pie
It sounds as if this dish might contain young pigeons, otherwise known as squabs, but this pie has always been made with lamb. I have also seen very similar dishes called Devonshire Squab Pie and Somerset Squab Pie.

INGREDIENTS: Plain flour - 225 g (8 oz), Butter - 50 g (2 oz), Lard - 50 g (2 oz), Lamb neck fillets - 700 g (1* lb), sliced, Cooking apple - 1 large, peeled, cored and sliced, Onions - 450 g (1 lb), thinly sliced, Ground allspice - * tsp, Grated nutmeg - * tsp, Lamb or beef stock - 150 ml (* pint), Milk - to glaze.

COOKING: 1. Put the flour in a bowl and rub in the butter and lard until the mixture resembles fine breadcrumbs. Add enough cold water and mix in to form a firm dough. Knead lightly until smooth, then chill until required.
2. Pre-heat the oven to 200 ¡C / 400 ¡F / Gas 6.
3. Place half the lamb in the base of a 900ml (1* pint) pie dish. Arrange half the apple slices and half the onion slices over the top. Sprinkle over the allspice and nutmeg. Repeat the layers, then pour over the stock.
4. Roll out the pastry to fit the dish and use to cover the pie, moistening the edges so the pastry is well sealed. Use any pastry trimmings to decorate.
5. Brush the pastry with milk and bake for 20 minutes. Reduce the temperature to 180C / 350F / Gas 4 and cook for a further 1 hour 15 minutes. Cover the pastry if it shows signs of becoming too brown. Serve hot.