Recipe Card

Shrewsbury Pie


  • 35-40 Jus-Rol™ Ready Rolled
  • 152mm Puff Pastry Pie Lids
  • 10 kg Shoulder of Lamb, diced
  • 3 kg English Onion, finely diced
  • 4 whole Lemons
  • 3 sprigs Fresh thyme
  • 200 g redcurrant jelly
  • 200 ml Sweet sherry
  • Several twists milled black pepper
  • 200 g Demi Glace
  • 3 pints Vegetable boullion

Equipment required

  • Saucepan
  • Pie Dish


  1. Preheat oven to 220°C/425°F/Gas Mark 7
  2. Place the onions in a pan with a little oil, and sweat over a low heat until translucent and soft.
  3. Turn up the heat and add the sherry. Cook vigorously until reduced by 3/4.
  4. Add the meat and redcurrant jelly and stir well.
  5. Halve the lemons, squeeze the juice into the pan and throw in the lemon halves, add the thyme, pepper and bouillon and then bring to the boil. Reduce the heat and simmer for 1 to 1½ hours or until the lamb is tender.
  6. Mix the demi-glace with 200ml cold water until smooth, bring the lamb back to the boil and stir in the demi-glace mixture stirring constantly until thickened. Allow the meat to cool, then place the mixture in 6" circular pie dishes, top with pastry rounds and bake for 15-20 minutes, until the pastry rises and browns.
  7. Individual pies can be chilled, and cooked individually in a meal stream combination oven in 3:10 minutes