Lamb and Vegetable Pie with Baked Beetroot

Lamb can be cooked in so many delicious ways. In this recipe, I used a cubed neck fillet in a pie with some vegetables, which is very tasty indeed.

Ingredients (Serves 6):
3tbsp olive oil
1kg lamb neck fillet, cut into 2cm chunks
3tbsp flour seasoned with salt and pepper
200ml red wine
1 onion, finely chopped
1 parsnip, peeled and cut into 2cm chunks
1 carrot, peeled and cut into 2cm chunks
1 leek, rinsed and sliced into 1cm rounds
1 potato, peeled and cut into 2cm chunks
1tbsp tomato purée
1 x 400g can of chopped tomatoes
1 sprig of fresh thyme
150ml water
1 x 230g sheet of ready-rolled all-butter puff pastry
Sea salt
Freshly ground black pepper

Baked beetroot:
6-8 whole beetroots, scrubbed
2tbsp olive oil
1tbsp balsamic vinegar
2 garlic cloves, bashed
150g goat’s cheese, roughly crumbled
Fresh thyme leaves
Sea salt
Freshly ground black pepper

1. Heat 2 tablespoons of the olive oil in a saucepan. Toss the lamb chunks in the seasoned flour, then brown them, a batch at a time, in the oil. Put the browned meat in a bowl.
2. Keep the pan on the heat and pour in the wine, stirring and scraping to remove any sticky bits from the bottom of the pan. Pour the wine into the bowl with the lamb.
3. Add the rest of the olive oil to the saucepan, throw in the onion and cook for 5 minutes until soft. Add the other vegetables and stir for 30 seconds or so to coat them in the olive oil. Add the tomato purée and chopped tomatoes and stir to combine.
4. Return the lamb and wine to the saucepan. Add the thyme and season with salt and pepper, then pour in the water and bring to a simmer. Cover the pan and cook the lamb and vegetables gently for 1 hour. Check the seasoning and and then set aside to cool.
5. Preheat the oven to 200˚C/Gas 6. Pile the cooked lamb and vegetable filling into a 23-24cm pie dish. Roll out the puff pastry and use it to cover the pie, then cook for 20 minutes until the pastry is golden brown and has risen. Serve with beetroot

To prepare the baked beetroot:
6. Prepare the oven to 200˚C/Gas6. Take a large square of foil and lay it in a small baking tray. Place the beetroots in the foil, with the olive oil, vinegar, garlic and a good grinding of salt and pepper. Seal the foil over the beetroots, so that no steam can escape during cooking.
7. Bake in the oven for 1 hour. When the beetroots are cool enough to handle, peel them and cut them into quarters. Place them in a serving dish, with their cooking juices, the goat’s cheese and some thyme leaves.


This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury, Honesty Coffee Shops in Lambourn, Kingsclere and Inkpen and The Crown & Garter pub in Inkpen.


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