Name: Lamb and rosemary family pie
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 400 gram boned lamb shoulder, chopped; 1 brown onion, coarsely chopped; 1 carrot, peeled, coarsely chopped; 2 celery sticks, coarsely chopped; 1/4 cup plain flour; 1 cup beef stock; 400 gram can diced tomatoes; 2 sprigs rosemary; 2 small potatoes, peeled, coarsely chopped; 1 egg, lightly whisked; 1 large sheet frozen butter puff pastry, thawed

Ingredients

1 tablespoon vegetable or olive oil

400 gram boned lamb shoulder, chopped

1 brown onion, coarsely chopped

1 carrot, peeled, coarsely chopped

2 celery sticks, coarsely chopped

1/4 cup plain flour

1 cup beef stock

400 gram can diced tomatoes

2 sprigs rosemary

2 small potatoes, peeled, coarsely chopped

1 egg, lightly whisked

1 large sheet frozen butter puff pastry, thawed

Method

1.Heat half the oil in a large saucepan over moderately high heat. Cook lamb, in batches, for 2 minutes or until browned. Set aside. Add remaining oil to pan; cook and stir onion, carrot and celery for 5 minutes or until onion is soft.

2.Return lamb to pan. Add flour; cook and stir for 2 minutes or until combined. Add stock, tomatoes and rosemary. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 15 minutes or until lamb is almost tender. Add potato; simmer, covered, for 15 minutes or until potato is tender. Cool.

3.Preheat oven to 220°C/200°C fan forced. Grease a 2-litre (8-cup) oval ovenproof dish. Place on a baking tray. Brush edge of dish with egg. Spoon filling into prepared dish. Top with pastry. Fork edge to seal; trim. Bake for 30 minutes or until puffed and golden. Stand for 5 minutes. Serve.

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Ingredients

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