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Hookery Cookery Home > Welsh Recipes >

Pastai Gig Oen (Welsh Lamb Pie)


Equally delicious either hot or cold this tasty treat is perfect for late suppers on balmy summer evenings.

  • 675 (one and a half pounds) neck of lamb
  • 1 small bunch young carrots
  • 10ml (2tsp) chopped parsley
  • salt and pepper
  • shortcrust pastry
  • milk
  • lamb bones, salt and pepper and one onion for gravy

    Cooking Instructions:
    1. Preheat oven to 200C, 400F, Gas Mark 6
    2. Bone the lamb and cut the meat into small pieces
    3. Finely slice carrots into rounds and place al layer on a greased ovenproof dish
    4. Cover carrots with a layer of meat then parsley and salt and pepper
    5. Repeat until all the ingredients are used
    6. Cover with water up to 2 inches from top of dish
    7. Cover with the prepared pastry and brush with milk
    8. Bake for 20 minutes then reduce temperature to 180c, 350F, gas mark 4 for 1hr. 40 mins.
    9. Boil the bones, onion and salt and pepper in sufficient water for on and a half hours
    10. Pour this gravy into the cooked pie
    11. Serve either hot or cold

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000