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Lamb and Turnip Pie
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This recipe has no tie-in with any particular region, but can easily be adapted to regional produce. Try to buy a cut such as neck of lamb or shoulder for braising; if you come across mutton at a local farmers’ market, try that instead. Serve with buttered cabbage, boiled potatoes and mashed swede.
Serves: 4 - 6
Typical values per serving:
Energy |
2983.192kJ 713.0kcal |
---|---|
Fat | 47.8g |
Saturated Fat | 17.9g |
Sugars | 7.2g |
Salt | 0.9g |
Per serving (for 6)
This recipe was first published in Thu Mar 01 00:00:00 GMT 2007.
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