When topping the pie with its pastry lid, make sure the lamb mixture and the pastry lid don't meet, otherwise instead of nice crispy, flakey pastry, it'll be soggy.
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Serves: 4 people
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250 ml Beef Stock
400 g Chopped Tomatoes
1 - Fresh Egg
1 clove Garlic
250 g Green Beans
steamed, to serve
1 tbsp Olive Oil
1 - Onion
1 sheet Puff Pastry
250 ml Red Wine
250 g SuperValu Button Mushrooms
1 kg SuperValu Diced Lamb
1 tbsp SuperValu Fresh Rosemary
1 sprig SuperValu Fresh Rosemary
2 tbsp SuperValu Tomato Purée
- Heat 1/3 of the oil in a large heavy-based saucepan over medium-high heat.
- Season the lamb with salt and pepper. Cook half the lamb, turning occasionally, for 3-4 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining lamb.
- Heat remaining oil in the pan. Cook the onion, garlic and mushroom for 4 minutes until soft. Increase heat to high. Stir in the tomatoes, stock, wine, tomato paste and chopped rosemary. Cover. Bring to the boil.
- Reduce heat to medium-low. Return lamb to pan. Cover and cook for 1 hour. Uncover and cook for a further 30 minutes or until lamb is tender and the sauce thickens.
- Set aside for 1 hour to cool slightly. Transfer to a bowl. Cover with plastic wrap. Place in the fridge for 1-2 hours to cool completely.
- Preheat the oven to 200ºC. Brush a pie dish with oil. Spoon lamb mixture into dish. Top with the pastry. Trim excess.
- Use a fork to press the edge to seal and decorate. Brush the pie with egg. Cut a cross in the top of the pastry. Decorate with a rosemary sprig.
- Bake for 40-45 minutes or until puffed and golden. Serve with steamed green beans & Garlic mash.