A winning budget winter meal of lamb pie served with a creamy celeriac mash.
Ingredients
- 2 tablespoons olive oil
- 2kg lamb leg, fat trimmed, deboned, cut into 3cm pieces
- 1 brown onion, halved, cut into wedges
- 3 garlic cloves, peeled, thinly sliced
- 2 (about 300g) carrots, peeled, chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon caster sugar
- 50g sachet tomato paste
- 160ml (2/3 cup) red wine
- 2 dried bay leaves
- 2 cinnamon sticks, broken in half
- 375ml (1 1/2 cups) Massel chicken style liquid stock
- 1/3 cup chopped fresh continental parsley
- 4 sheets filo pastry
- 50g butter, melted
Celeriac mash
- 2 (650g) celeriac, trimmed, chopped
- 3 (500g) potatoes, peeled, chopped
- 25g butter
- 80ml (1/3 cup) milk
Method
- Step 1Heat half of the oil in a large flameproof casserole dish over medium-high heat. Cook lamb in 2 batches, turning, for 6 minutes or until browned. Transfer to a plate.
- Step 2Preheat oven to 160C/140C fan forced. Add remaining oil to dish. Reduce heat to low. Cook onion and garlic, stirring often, for 8 minutes or until soft. Add carrot. Stir to coat. Add vinegar and sugar. Simmer, stirring, until reduced. Add tomato paste. Stir to coat. Add wine. Simmer, stirring, for 2 minutes or until mixture thickens. Add lamb, bay leaves, cinnamon and stock. Bring to a simmer. Cover with a piece of baking paper and a lid. Bake for 2 hours or until lamb is tender. Uncover. Bake for a further 20 minutes or until liquid is reduced. Stir through parsley. Season if necessary. Transfer to four 2 cup ovenproof dishes.
- Step 3For the celeriac mash, cook celeriac and potato in saucepan of boiling water for 25 minutes or until tender. Drain. Return to pan. Use a potato masher to coarsely mash. Add butter and milk. Mash until smooth. Season.
- Step 4Meanwhile, increase oven to 200C/180C fan forced. Brush 1 filo sheet with a little of the melted butter. Lightly scrunch filo. Place on top of 1 pie. Repeat with remaining filo and butter. Bake for 15 minutes or until pastry is golden.
- Step 5Serve the pie with the celeriac mash.
- High fibre
- Low carb
- Lower gi
Nutrition
4159 kj
Energy
53g
Fat Total
22g
Saturated Fat
12g
Fibre
79g
Protein
39g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Al Richardson
- Publication: Taste Magazine
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