Pieter se Skaapnekpastei (Lamb Neck Pie)
Pieter se Skaapnekpastei
*In memory of my Ouboet Pieter. This was his favourite!*
The lamb neck pieces, with their curved bones and generous marbling, were arranged in the pot almost like puzzle pieces, each one settling into place as the heat began its slow work. The vegetables were chopped without ceremony, the sort of rough, confident cuts that came from someone who'd made this pie more than once. As the filling cooked down, the gravy thickened into something deep and savoury, carrying the faint sweetness of onions and the richness that only lamb neck can give.
When it was time to assemble, the top crust was rolled out and draped over the dish with a kind of casual precision — not perfect, not fussy, just right. A small slit in the centre, a brush of egg, and the pie went into the oven looking almost plain. But when it came out, the crust had puffed and bronzed, hiding the tender meat beneath it. Breaking through that top layer with a spoon always felt like the real moment of the meal — steam rising, gravy bubbling at the edges, and the lamb pulling cleanly from the bone. A pie with no pretence, just depth, warmth, and the quiet satisfaction of a dish made properly.
Ingredients
- 2.5 kg lamb neck, bone-in, cut into chunks
- 25 g butter or 2 tbsp oil
- 1 onion, finely chopped
- 375 ml boiling water
- 2 tsp salt
- 0.5 tsp black pepper
- 2 tbsp brown vinegar
- 2 whole cloves
- 6 allspice berries (or 0.5 tsp allspice)
- 1 bay leaf
- 2.5 tsp lemon juice
- 1 egg yolk, beaten
- 1 egg, beaten (for glazing)
- Puff pastry (ready-rolled or homemade)
Method
- Preheat the oven to 200°C.
- Heat the butter or oil in a large pot. Add the chopped onion and fry until lightly browned.
- Add the boiling water, salt, pepper, vinegar, cloves, allspice and bay leaf. Cover and simmer gently for 60–90 minutes, until the lamb is tender.
- Remove the cloves, allspice and bay leaf. Stir in the lemon juice.
- Mix a little of the hot meat sauce into the beaten egg yolk, then stir this back into the lamb mixture.
- Spoon the lamb filling into a pie dish. Cover with puff pastry, trimming the edges neatly.
- Cut 2–3 small slits in the pastry lid to allow steam to escape. Brush with the beaten egg.
- Bake for approximately 45 minutes until the pastry is golden brown and crisp.