Lamb Pie
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.
4 people
180 minutes
60 minutes
Ingredients
- 250 ml Beef Stock
- 400 g Chopped Tomatoes
- 1 - Fresh Egg lightly whisked
- 1 clove Garlic crushed
- 250 g Green Beans steamed, to serve
- 1 tbsp Olive Oil
- 1 - Onion chopped
- 1 sheet Puff Pastry just thawed
- 250 ml Red Wine
- 250 g SuperValu Button Mushrooms halved
- 1 kg SuperValu Diced Lamb
- 1 tbsp SuperValu Fresh Rosemary chopped
- 1 sprig SuperValu Fresh Rosemary to decorate
- 2 tbsp SuperValu Tomato Purée
Method
- 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.
