This month, the Inhouse Manager team give us their recipe for a classic winter warmer dish, lamb pie.
Preparation time: 20 mins
Cooking time approx: 150 mins
- 1kg diced lamb
- 1 onion, chopped
- 1 garlic clove, crushed
- 250g button mushrooms, halved
- 400g tin chopped tomatoes
- 250ml beef stock
- 250ml red wine
- 2 tablespoons tomato puree
- 1 tablespoon chopped fresh rosemary
- Olive oil for greasing
- 1 sheet (25 x 25cm) frozen puff pastry, just thawed
- 1 egg, lightly whisked
- Fresh rosemary sprig, to decorate
- Vegetables of your choice to serve with
- Heat one-third of the oil in a large saucepan over medium-high heat. Season the lamb with salt and pepper. Cook half the lamb, turning occasionally, for 3-4 minutes or until browned. Transfer to a heatproof bowl. Repeat with half the remaining oil and the remaining lamb.
- Heat remaining oil in the pan. Cook the onion, garlic and mushrooms for 4 minutes or until soft. Increase heat to high. Stir in the tomato, stock, wine, tomato puree and chopped rosemary. Cover. Bring to the boil.
- Reduce heat to medium-low. Return lamb to pan. Cover and cook for 1 hour. Uncover and cook for a further 30 minutes or until lamb is tender and the sauce thickens. Set aside for 1 hour to cool slightly. Transfer to a bowl. Cover with plastic wrap. Place in the fridge for 1-2 hours to cool completely.
- Preheat oven to 200ºC. Brush a 24cm (base measurement) pie dish with oil. Spoon lamb mixture into dish. Top with the pastry. Trim excess. Use a fork to press the edge to seal and decorate. Brush the pie with egg. Cut a 4cm-wide cross in the top of the pastry. Decorate with a rosemary sprig
- Bake for 40-45 minutes or until puffed and golden. Serve with vegetables of your choice