This rich and hearty family pie is guaranteed to please even the toughest critic.
Ingredients
- 2 tablespoons olive oil
- 1kg diced lamb
- 2 brown onions, chopped
- 1/4 cup korma curry paste
- 3/4 cup Massel beef stock
- 1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
- 1 egg, lightly beaten
- 1 1/2 sheets frozen ready-rolled puff pastry, partially thawed
Method
- Step 1Heat 1 tablespoon oil in a large saucepan over high heat. Cook lamb, in batches, stirring, for 3 minutes or until browned, adding more oil if necessary. Transfer to a bowl. Reduce heat to medium. Add remaining oil, onion and curry paste to pan. Cook, stirring, for 2 to 3 minutes or until soft.
- Step 2Return lamb and juices to pan. Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour. Remove cover. Simmer, stirring occasionally, for a further 20 minutes or until lamb is tender and gravy is thickened slightly. Allow to cool. Transfer to an airtight container. Refrigerate overnight.
- Step 3Preheat oven to 180°C. Lightly grease a 3cm deep, 17cm x 27cm (base) slab pan. Line with shortcrust pastry sheets. Trim excess pastry. Using a fork, pierce pastry base 6 times (don’t pierce all the way through). Freeze for 10 minutes or until firm. Line pastry case with baking paper. Two-thirds fill with baking beans or uncooked rice.Bake blind for 10 minutes. Remove paper and beans. Bake for a further 10 minutes or until light golden. Allow to cool.
- Step 4Spoon chilled lamb mixture into pastry case. Brush edges with egg. Place puff pastry over filling, pressing edges to seal. Trim excess pastry and use to decorate pie top. Brush top with egg. Bake for 30 to 35 minutes or until pastry is golden. Serve.
Nutrition
3165 kj
Energy
49g
Fat Total
19g
Saturated Fat
41g
Protein
889.03mg
Sodium
6g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
You will need to start this recipe 1 day before serving
- Author: Kerrie Mullins
- Image credit: Louise Lister
- Publication: Super Food Ideas
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