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Devonshire squab pie

Devonshire Squab Pie

A squab is a young pigeon, which would have been plentiful in the Georgian era. Today, it’s made with lamb but it’s also delicious with mutton


  • 450g cubed lamb
  • 1 onion, sliced
  • 1 red apple, thinly sliced
  • 8 ready-to-eat prunes
  • 350g ready-to-roll shortcrust pastry
  • 1 egg, beaten
  • ½ tsp ground cinnamon
  • ½ tsp ground mace
  • Pinch of ground nutmeg
  • 2 tsp cornflour
  • 2 tsp light brown sugar
  • 150ml lamb stock
  • Salt and pepper


  1. Mix the lamb with the spices, salt and pepper and cornflour.
  2. In an ovenproof pie dish, layer the lamb with the apple and onions, pop in the prunes and add the sugar and stock.
  3. Roll out the pastry and use to top the pie, crimping the edges.
  4. Brush with the beaten egg and bake for an hour at 170°C until golden brown.

Recipe by

Taste Buds chef: Jody Spencer

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… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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The MayJune 2020 issue of Taste Buds is out now