This is a comfort dish which brings fond memories of grandma’s kitchen, with the hearty aroma of the baking pie, wafting from the oven. It is filled with the goodness of lamb and veggies and is best served as dinner on a chilly winter night or when entertaining guests. This delicious lamb pie is easy to cook and can even be prepared in advance and frozen unbaked.
Preparation Time: 20 Minutes
Cooking Time: 2.30 Hours
Serves : 4
For Lamb Filling:
Diced lamb – one Kg
Butter – 25 g
Olive oil – quarter cup
Corn flour – three tablespoons
Fresh rosemary, finely chopped – two tablespoons
Celery sticks, finely chopped – two
Garlic, roasted and crushed – three tablespoons
Red capsicum, chopped coarsely – one
Button mushroom, coarsely chopped – 200 g
Carrot, chopped – one medium
Potato, chopped – one medium
Spinach, chopped one cup
Canned Tomatoes, chopped – 400 g
Tomato paste – two tablespoons
Worcestershire sauce – two tablespoons
Campbell’s Real beef stock/ lamb stock – one cup
Lemon zest – half teaspoon
Lemon juice – one tablespoon
Red wine (optional) – half cup
Pepper – one tablespoon
Salt to taste
For Pie Crust:
Frozen puff pastry, partially thawed (25 cm× 25 cm) – two sheets
Egg, lightly whisked – one
Fresh rosemary sprigs
Rub the lamb pieces with pepper, salt, lemon juice and corn flour powder and set aside for ten minutes for marinating. Heat half the olive oil in a thick bottomed sauce pan, over moderately high heat and add half the marinated lamb. The high heat will seal the lamb, making it soft and succulent. Cook for five minutes, until all sides are golden brown in color. Fry the remaining half of the lamb as above and remove to a plate.
In the same pan, reduce heat to a medium and add the remaining olive oil and the butter. When butter melts, add the chopped onions, garlic and rosemary and saute for five minutes, till the onion becomes translucent. Next, add carrots, mushrooms, potatoes, chopped celery and spinach and saute for another five minutes. Stir in the tomatoes, tomato paste, capsicum, Worcestershire sauce, beef stock/ lamb stock, lemon zest and red wine (optional). Simmer for a few minutes and then add lamb to the pan. Cover and cook in low heat for one hour till the lamb turns tender. Remove the lid and continue cooking till the gravy thickens to a sauce consistency. Transfer the contents to a bowl, cover with a tight lid and refrigerate for an hour, till it cools completely.
Preheat oven to 200 degree Celsius. Brush an appropriate pie dish with oil and line its base and sides with puff pastry sheets. Spoon in the refrigerated lamb filling, cover the top with the pastry sheet and press the edges with a fork. Trim the edges. Brush the top of the pie with beaten egg, for a fine gloss. Make a 2 cm ×2 cm cross at the center of the pie, to allow steam to escape. Bake for 30 minutes or till the crust turns golden and crisp. Take it out of the oven, decorate with a sprig of fresh rosemary and serve immediately.
Tips For Freezing:
If you want to prepare the pie in advance and freeze it, complete all the steps, till trimming the edges of the pastry. Then, with a cling wrap, cover the pie and the pie dish completely with a cling wrap. Next, cover it completely with an aluminum foil and freeze it. Shift it to the refrigerator, 24 hours before baking. Brush the top with beaten egg and bake as usual.