Traditional Devonshire or Devon Pie
Originally this traditional Devon pie would have been filled with young pigeons, however over the years the recipe has evolved many times, currently filled with beautiful Devon lamb.
As far as Devon pies go, this is fairly old-fashioned with a mixture of meat, fruit and spices. There are many local versions of this recipe, from Gloucester to a West Country Version. We serve fresh local Devon clotted cream on the side with ours, very luxurious!
Devon Pie Ingredients
- 1kg (2lb 4oz) lamb neck fillet, chopped into cubes
- plain flour
- 2 tbsp oil
- 2 leeks, trimmed and cut into rings
- 1 white onion, chopped
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp allspice
- 1 eating apple
- 1 bramley apple
- 10 pitted prunes
- 2 sprigs of thyme
- 2 bay leaves
- 500ml (18fl oz) lamb or chicken stock
- 2 tbsp Devon double cream
- 250g (9oz) puff pastry
- 1 egg
- 1 tbsp milk
- Devon clotted cream for serving, sounds odd but worth it
Method for your Devon Pie
Mix some flour with a decent pinch of salt and pepper, toss in the lamb.
Share the oil between a casserole dish and frying-pan and heat both on the hob, so you can brown all the lamb at once. Ensure you have thoroughly browned all the meat before popping it all in the casserole dish.
Add the washed & chopped leeks to the frying pan with the onions, using the leftover fat from the lamb. Add oil if needed, cook until the onions are golden. Pop these in with the lamb and chuck in all the spices too.
Peel and core both of the apples, cut each into 12 wedges. Add both to the lamb along with the prunes, thyme, bay leaves and stock.
Bring the pot to the boil. Season well and turn down to a simmer with a lid on for around 30 minutes. You don’t want it to dry out and stick to the bottom of the pan, but likewise you want a nice rich and thick sauce so keep an eye on it while cooking.
After 30 mins, stir in the cream. Add extra seasoning if needed, and place in a pie dish with a 1 litre capacity. Leave to cool.
Roll out pastry until it’s large enough to cover the pie and cut sections for the inside rim. Wet the rim of the dish with egg wash (egg and milk) and press sections on to it. Brush the rim with more of the wash. Place the pastry on top of the pie dish and press down all the way round the edge. Trim off the excess. Crimp the edges of the pie and make slits in the top for the steam to escape (or use a pie funnel). Paint the rest of the wash all over the pie with a pastry brush.
Feel free to use any extra pastry to decorate the top of your pie, of course!
Cook in an oven preheated to 200°C/ /gas mark 6 for 25 minutes.
Serve with a good dollop of Devon clotted cream for extra indulgence. Weve taken this recipe from a list of great recipes here.