🇬🇧 United Kingdom · Food
Devonshire Squab Pie (Traditional West Country Lamb and Apple Pie)
By eatmundo · July 6, 2026
🇬🇧 UKA traditional West Country classic, Devonshire Squab Pie is a hearty and surprisingly flavourful dish, often called 'Poor Man's Goose' due to its rich taste. Layers of succulent lamb (traditionally mutton), sweet apples, savoury onions, and thinly sliced potatoes are cooked in a light stock and encased in a golden pastry crust. A true taste of Devon.
Ingredients
check them off as you prepareHow to Make It
- 1
Sift 300g plain flour into a bowl with a pinch of salt. Cut 150g cold unsalted butter into small cubes and rub it into the flour until it resembles breadcrumbs. Gradually add 5-6 tablespoons of cold water, mixing until a firm dough forms. Knead lightly, wrap in cling film, and chill for 30 minutes in the refrigerator.
- 2
Dice 700g boneless lamb shoulder (or mutton if available) into 2-3cm pieces. Peel and slice 2 large cooking apples (such as Bramley) and 2 medium onions into thin rings. Peel and thinly slice 2 medium potatoes (about 300g). This layering is key to the pie's texture.
- 3
Remove about a third of the pastry and roll it out on a lightly floured surface to line a 20-22cm (8-9 inch) deep pie dish. Trim any excess, leaving a slight overhang.
- 4
Begin layering the ingredients inside the pastry-lined dish. Start with a layer of potato slices, then a layer of lamb, followed by onion rings, and finally apple slices. Season generously with salt and black pepper between layers. Repeat the layers until all ingredients are used, finishing with apple.
- 5
Pour 250ml hot lamb or vegetable broth over the layered ingredients. Dot the top with small flakes of 25g butter. This creates a moist and flavourful filling during cooking.
- 6
Roll out the remaining two-thirds of the pastry to form a lid, large enough to cover the pie. Place the pastry lid over the filling. Trim the edges and crimp them firmly with the base pastry to seal the pie completely.
- 7
Make a small hole or two in the centre of the pastry lid to allow steam to escape. Whisk one egg and brush it evenly over the top of the pie to give it a beautiful golden sheen.
- 8
Preheat your oven to 190°C (375°F / Gas Mark 5). Bake the pie for 30 minutes, then reduce the oven temperature to 170°C (325°F / Gas Mark 3) and bake for a further 45-60 minutes, or until the pastry is golden brown and the filling is tender and bubbling. If the pastry starts to brown too quickly, loosely cover with foil.
- 9
Once baked, remove the pie from the oven and let it rest for at least 15-20 minutes before serving. This allows the juices to settle and the pie to firm up slightly, making it easier to slice. Serve warm, perhaps with some green vegetables.
Frequently Asked Questions
What cut of lamb is best suited for a tender, flavorful Devonshire Squab Pie?+
Use lamb shoulder or neck fillet, as these cuts have good marbling and break down beautifully during slow cooking, ensuring a rich and tender filling.
Which type of apple should I use in Devonshire Squab Pie to achieve the traditional balance of flavor and texture?+
Bramley apples are ideal for their tartness and ability to hold shape during baking, providing a pleasant contrast to the rich lamb without becoming too mushy.
What is the optimal baking temperature and duration for this pie to ensure a tender lamb filling and a golden, crisp crust?+
Bake the pie at 180°C (350°F) for about 45-60 minutes. This allows the crust to brown nicely while the lamb continues to tenderize in the broth.
How can I tell when the lamb in my Devonshire Squab Pie is perfectly tender, and what's a common mistake to avoid?+
The lamb should be fork-tender and easily pull apart. A common mistake is not browning the lamb sufficiently before simmering, which can lead to less depth of flavor in the final pie.
🇬🇧 UKMundo Match
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