Rupert Harker from Blackberry Farm supplies us with lamb for our shepherds’ favourite dish. Lamb simmered with seasonal vegetables encased in shortcrust butter pastry made with locally milled flour and glazed with free range eggs from Windy Ridge Farm.
Our large pie serves 3-4 people
Allergens in bold.
Lamb (30%), Wheat Flour, Butter (Milk), Shortening (Vegetable Oil, Rapeseed Oil), Onion, Water, Carrot, Peas, Garlic Purée, Mixed Herbs, Tomato Purée, Cornflour, Colouring: Caramel, Salt, Pepper, Egg.