2/3 cup (150 g) 5 oz shortcrust pastry made with 1/2 lard and 1/2 butter

1 lb (450 g) minced lamb

rind of 1/2 lemon, grated or 1 tablespoon candied lemon peel

1/4 level tsp salt

1/2 level tsp grated nutmeg

1/4 level tsp cinnamon

1 2/3 cup (200 g) 7 oz apples, chopped

2 oz (50 g) dried currants

2 oz (50 g) dried raisins

2 tbsp sugar

75 ml (3 fl oz) dark rum

egg to glaze

1 1/4 cup (1/2 pint) 300 ml dark beer

1. Mix the lamb, apples, sugar, lemon peel, currants, raisins, spices and seasoning.

2. Put in a deep pie plate or dish. Pour in the beer and the rum.

3. Cover with pastry crust, glaze, and put two slits in the top.

4. Bake at 170°C, 325°F, gas mark 3 for at least 1 1/2 hours until the pastry is well done.