Lamb and Winter Veggie Pot Pies

Lamb and Winter Veggie Pot Pies

It’s Winter, it’s cold and we are dreaming about pie! Here is a tasty recipe for lamb pie, guaranteed to warm your insides!


Ingredients
1/4 cup olive oil
400g bacon cut into 2cm strips
4 onions, thinly sliced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
4 parsnips, thinly sliced (Sweed is nice too)
3 tsp finely chopped rosemary or thyme
1.5kg lamb shoulder, cut into 3cm cubes
100g tomato paste
1/4 cup plain flour
1 cup red wine
2 cups beef stock
4 cloves of garlic
1 bay leaf
2 eggs, lightly beaten
Sheets of store bought puff pastryMethod
Heat about 2 tbs of oil in a casserole pot over medium heat. Add bacon and brown, then transfer to a bowl and return pan to heat. Add 2 tbs oil, onions and 2 tsp salt, and and cook for 10 minutes until soft. Add veggiess and herbs, and stir for 3 minutes or until soft. Add to the reserved bacon and set aside.Coat lamb with 2 tbs oil and salt and pepper. Brown lamb, in 2 batches, and then  return the bacon and veggie mixture and all the lamb to the pot, add tomato paste and flour, and stir to coat. Add wine and simmer for 15mins.  Add stock, garlic and bay leaf, bring to a simmer and cover with a lid, for 2 hours or until meat is tender. Allow to cool slightly on stove top.Preheat oven to 200C. Fill your pie dishes with lamb mixture and cover with a lid of puff pastry, brush with egg wash and bake pastry lids for 20 minutes until browned.

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