Minted lamb pie

Minted lamb pie

This pie is warming, nourishing and full of flavour. Filled with rich and tender lamb, enriched with yummy gravy and crisp pastry pie top, its a winner.

Preparation Time: Cook Time:

Ingredients / serves 6

  • 1 kg lamb shoulder
  • 1 medium carrot, diced
  • 2 medium sized parsnips, diced
  • 1 leek, trimmed, washed and finely diced
  • 1 clove garlic, crushed
  • 2 tsp plain flour
  • 1 cup beef stock
  • 1 cup medium sweet sherry or use beef stock
  • ½ cup raisins
  • 2 tbsp barley or brown rice
  • ¼ cup chopped fresh mint
  • 375 g block of packet puff pastry, defrosted
  • 1 egg, beaten to glaze

Method

1.
Preheat the oven to 160°C-180°C. Cut lamb into 2cm cubes. Season with salt and pepper, and add about 2 tbsp of oil, mix well. Heat a deep, heavy-based pot over a medium-high heat. Brown the lamb in 2 or 3 batches. Remove each batch and set aside.
2.
Reduce heat in pot and add a little oil, add the carrot, parsnip and garlic, cook for 1-2 minutes, stir occasionally. Add the flour, stir for 1 minute. Pour in the stock, raisins and barely, stirring to combine. Return lamb to the pot. Partially cover, keep the heat low.
3.
Simmer until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients covered. If consistency needs thickening, once meat is tender simmer with the lid off until reduced (about 10-15 minutes). Remove from heat, stir in mint, and cool mixture in fridge until completely cold. Transfer the cold mixture to a large pie dish, preferably one with a lip.
4.
To assemble pie: Preheat the oven to 220°C. Place a pie funnel in the centre if you have one, or make one from foil. Brush the rim with water or egg glaze. Roll pastry out to a round, a little larger than the pie dish. Cut a ribbon of pastry from the edge, press it around the rim of the pie dish. Ease the pastry round onto the pie dish, pressing the top firmly onto the pastry-covered pie rim. Do not pinch the edges together though. Trim the edges. Brush pie with egg. Bake for 10 minutes and then lower the temperature to 200°C for a further 20 minutes until the puff pastry is well risen and golden and the filling is hot

Essential Tips

  • o Before covering with pastry, the lamb mixture must cool thoroughly. If the pastry is placed on a hot filling it will become soggy.
  • o When you brush the pie with the beaten egg, be careful to avoid any glaze going over the cut edge of the puff pastry, as it will glue the layers together and prevent them from rising.
  • o Make individual lamb pot pies, if you prefer, simply divide the beef casserole into ovenproof dishes and top each pastry.
  • o The pie filling can be refrigerated, ready to be baked another night, or eaten as a casserole.

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Minted lamb pie

Minted lamb pie
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