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| Wellness | Fitness & Weight Loss | Food | Supplements & Treatments | Developmental disorders | ||||
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500g stewing lamb 2 carrots 1 small turnip 2 level tblsp flour 2 large tomatoes 600ml stock 90g cooking fat 180g self raising flour a pinch of salt water to mix 2 tsp salt dissolved in a little water |
Dairy-free Egg-free Nut-free Sugar-free |
Cut the lamb up, ensuring there are no bones or cartilage and (in the case of breast of lamb) that the diaphragm has been completely removed.
Put the lamb into a large pan or pressure cooker and cover with water. Bring to the boil and cook for 1½ hours or pressure cook on high for 20 minutes. Strain meat and transfer to a saucepan.
Pre-heat oven to 190º C (375º F, gas mark 5).
Peel and dice carrots and turnip. Blend the flour with a little stock and stir in. Put into the pan with the lamb and add the rest of the stock. Heat, stirring, until thickened.
Transfer to a pie dish. Peel and slice the tomatoes and lay over the top.
Sieve flour and salt, rub in the fat and mix with water to a soft dough. Roll out 1 cm (¼") thick and cut into 5 cm (2") rounds. Use to top meat and vegetables. Brush with salt glaze. If eggs are tolerated, beaten egg can be used instead.
Bake for about 40 minutes until brown.
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