Surrey lamb pie



  • Trimmed lamb or mutton chops, dipped in seasoned flour and browned in butter, arranged in a pie dish with sliced onions and lamb kidneys, flavoured with rosemary, just covered with lamb stock which has been used to deglaze the frying pan and covered with a thick layer of sliced mushrooms brushed with butter. Baked in a 180°C oven. It can be topped with pastry if desired.