Name: Lamb and rosemary pie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 20 gram butter; 500 gram lamb shoulder or leg, diced; 1/2 cup seasoned flour; 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, chopped; 1 clove garlic, finely chopped; 1 tablespoon tomato paste; 3 sprigs rosemary; 1/2 cup red wine; 1 1/2 cup chicken stock; 1 sheet puff pastry; 1 tablespoon cream; green beans, steamed, to serve

Lamb and rosemary pie

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Serves 6

Prep

20M

Cook

Total

1H 20M

Ingredients

2 tablespoon olive oil

20 gram butter

500 gram lamb shoulder or leg, diced

1/2 cup seasoned flour

2 carrots, chopped

2 celery stalks, chopped

1 onion, chopped

1 clove garlic, finely chopped

1 tablespoon tomato paste

3 sprigs rosemary

1/2 cup red wine

1 1/2 cup chicken stock

1 sheet puff pastry

1 tablespoon cream

green beans, steamed, to serve

Method

1.In a large, heavy-based saucepan, heat combined oil and butter on medium.

2.Toss lamb in flour, shaking off excess. Cook for 3-4 minutes, or until browned. Transfer to a plate.

3.Using same pan, sauté vegetables and garlic for 4-5 minutes, or until beginning to caramelise. Stir in paste and rosemary. Cook for 1-2 minutes.

4.Return lamb to pan with wine, then pour in stock. Bring to boil. Reduce heat to low. Simmer 25-30 minutes, until lamb is tender and sauce thickens. Spoon into a large pie dish to cool.

5.Preheat oven to 200°C. Cover filling with pastry sheet and trim edges. Cut a cross in centre of pastry to allow steam to escape. Brush lightly with cream. Bake for 15-20 minutes, until pastry is puffed and golden brown. Serve with beans.

For a variation, replace the lamb with beef chuck steak and simmer, covered, for 15 minutes longer, until tender.
Note

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