Welsh Lamb Pie

For the pastry. Sift together the flour and the salt, rub in the fats lightly until the mixture resembles fine breadcrumbs. Add the cold water and mix to a stiff paste, kneading lightly until smooth. Cover and place in a cool area until needed.

Preheat the oven to 200C/gas mark 6/400F. Bone the lamb and cut the meat into small pieces. Finely slice the carrots into rounds and place a layer on a greased ovenproof dish Cover the carrots with a layer of meat followed by the parsley and the salt and pepper. Repeat until all the ingredients are used. Cover the meat and carrots with water up to 2 inches from the top of the dish.

Roll out the pastry to cover the pie dish, sealing the edges of the pastry. Glaze the pastry with milk or an egg/milk mixture.

Bake for 20 minutes then reduce the oven temperature to 180c/gas mark 4/350F and cook for a further 1hour and 40 minutes.

For the gravy. Boil the lamb bones, onion and salt and pepper in sufficient water for 90 minutes, strain and pour onto the cooked pie.

Serve either hot with seasonal vegetables or cold as a supper dish.