Originally this pie was made with mutton chops and topped with a thick layer of mushrooms rather than with pastry.
8 Small Lamb chops, trimmed Seasoned flour, for dusting 25 Gram Butter (1 oz) 2 Onions, sliced 2-3 Lambs kidneys, cored and sliced Salt and black pepper 1 Sprig Fresh mint or rosemary 300 ml Lamb stock (1/2 pint) 225 Gram Mushrooms, sliced (8 oz) 225 Gram Shortcrust or puff pastry (8 oz) Milk or beaten egg to glaze
Preheat the oven to 180 °C / 350 °F / Gas 4.
Dust the chops generously with seasoned flour. Heat the butter or oil in a frying pan and brown the chops on both sides.
Arrange the chops in a 1.2 litre (2 pint) pie dish and scatter the onions on top. Add the kidneys and season lightly. Add the sprig of mint or rosemary.
Pour the stock into the frying pan and heat through, stirring to take up the residue of flour, then pour sufficient over the pie filling just to cover.
Arrange the mushrooms in overlapping layers to cover the filling. Roll out the pastry and cover the pie, decorate with the trimmings.
Glaze with milk or beaten egg and cook for about 40 minutes or until the pastry is crisp and golden. Serve with mashed potatoes, carrots and a green vegetable.