Name: Sunday lamb roast and mint pie
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 750 gram boneless lamb leg, cut into 2cm cubes; 1 onion, finely chopped; 1/3 cup red wine; 1/3 cup mint jelly; 1 tablespoon wholegrain mustard; 400 gram cherry tomatoes; 2 medium potatoes, peeled, finely sliced; steamed greens, cauliflower mash to serve

Sunday lamb roast and mint pie

This pie recipes takes two Kiwi favourites - a lamb roast and a pie - and combines them in one delicious savoury pie recipe.

Serves 4

Prep

15M

Cook

1H 15M

Total

1H 30M

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Ingredients

2 tablespoon olive oil

750 gram boneless lamb leg, cut into 2cm cubes

1 onion, finely chopped

1/3 cup red wine

1/3 cup mint jelly

1 tablespoon wholegrain mustard

400 gram cherry tomatoes

2 medium potatoes, peeled, finely sliced

steamed greens, cauliflower mash to serve

Method

1.In a large frying pan, heat half the oil on high. Brown lamb in two batches for 2-3 minutes. Remove from pan. Sauté onion in same pan for 3-4 minutes until soft.

2.Return meat and juices to pan. Add wine, simmering for 1 minute. Stir in jelly, mustard and tomatoes, then simmer. Reduce heat to low and cook, covered, for 30 minutes.

3.Preheat oven to hot, 200°C. Spoon mixture into an eight-cup-capacity oven-proof dish.

4.Toss potato slices in remaining oil. Arrange in a thin layer on top of pie mixture, overlapping slightly. Bake, covered, for 20 minutes.

5.Uncover and cook for 10-15 minutes until potatoes are golden. Serve with beans and cauliflower mash.

To make mash, combine 1 head cauliflower cut into florets with ¾ cup vegetable stock and simmer, covered, for 6-8 minutes. Purée with a stick blender until smooth. Season.
Note

Jennene Plummer

Ingredients

Method

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