Being Welsh, I grew up surrounded by lambing fields. Every spring my Dad would take me on walks and we’d look out for the cute lambs. For this reason we’ve never really eaten lamb in our house. My Dad was a vegetarian for years, and even though he’s not one now, one of the meats he still can’t quite bring himself to eat is lamb.
As I’ve got older I’ve realised what a shame this is that we don’t eat more of it. With lamb being reared so close to where we live it’s only right we should be proud of it, and eat more of it!
In particular in our area is salt marsh lamb, that are raised on the salt marshes of Gower. Quite often you’ll see New Zealand lamb for sale in your supermarkets, but I strongly suggest looking out for, and even asking for Welsh lamb. The more demand there is for it in the supermarkets, the more likely it is you’ll see it!
Another thing that I love about this recipe is not only how easy it is, but how awesome filo pies are!
This recipe uses a slow cooked Welsh lamb stew and encases it in filo pastry to make it feel that little bit more indulgent. You can make it as an individual pie if you have small pie dishes, but fear not if you don’t! You can also make this in a large pie dish or oven proof large frying pan like you see in my chicken and leek filo pie recipe.
It’s important to line the pie dish with a sheet of baking paper as it makes it easier to remove from the dish. As you can see I forgot to in these photos! And although they turned out fine, it was a lot more fiddley trying to get them out of the pie dishes.
I’ve also included my simple mustard mash recipe, as this goes really well with it.
Fabulous Welsh lamb rump slow cooked, and made into filo pies. Perfectly light but indulgent all at the same time.
Recipe type: Dinner
0.4 KG Welsh lamb rump (2 steaks)
1 teaspoon olive oil plus 1 small cup for basting
2 medium carrots
150g closed cup mushrooms
1 large leek (you could use an onion)
1 stock cube (I used beef)
1 bouquet garni
1 large glass of red wine
2 heaped teaspoons of cornflour mixed with a splash of cold water
4 sheets of filo pastry
salt and pepper
1 heaped teaspoon of wholegrain mustard
5 medium white potatoes
Dice the lamb into bite size chunks and brown in a tablespoon of olive oil in a pan, or if possible a metal slow cooker with a sear function, alternatively if you have an enamelled cast iron pan that can work on the hob and in the oven then this is a good choice too.
Peel and dice the carrots, and slice the mushrooms, and leek.
To your vessel you'll be using to slow cook (so your slow cooker, or oven dish) add the browned lamb, and vegetables.
Boil the water and pour on top, sprinkle in the stock cube and add the bouquet garni and glass of wine.
Leave to slow cook on a high setting for 4 hours.
When finished, remove the bouquet garni and allow to cool slightly so it has stopped bubbling and add the cornflour mix. If you feel you'd like it thicker, keeping adding a teaspoon of cornflour mixed with a little water at a time until you have your desired thickness. Make sure to heat the sauce back up to simmering if you do this, to make sure the cornflour has thickened. The thickness can vary to personal preference. I like mine a little on the thin side so I can use any leftover as a gravy.
Season with salt and pepper.
Next line your pie dish with a sheet of baking paper on the bottom and over the sides (I prefer individual pie dishes but you can also use a deep frying pan as explained above).
Take your filo sheets and cut into the right size: you want the sheets to be just over twice the width of your pie dish, so when you fold it over the filling they meet at the top and cover it completely.
Baste each filo sheet with olive oil, and layer at different angles until you have around 4 layers, in the pie dish with the sides hanging over the edge.
Take your filling and fill the pie ⅔-3/4 full.
Fold the filo sheets that are hanging over the edge of the dish over the filling, and if you have enough you can twist them together like shown in the picture. Baste the top of the pie with a little more oil.
Bake in the oven at 170'C for 30 minutes or until golden.
For the mash, peel and halve your potatoes and boil for around 25 minutes or until a knife is easily inserted.
Drain thoroughly and mash together with the butter and mustard.
To serve, I like to use any leftover sauce as a gravy for the potatoes and pie.
If you’re looking for more inspiration for Welsh lamb recipes check these out:
I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.