Succulent lamb, pearl barley and a leek-flavoured filling are the secrets inside this perfect golden pie.
Ingredients
- 50g butter, plus extra to grease
- 2 leeks, white part only, thinly sliced
- 1 onion, thinly sliced
- 1 tablespoon olive oil
- 1kg diced lamb leg or shoulder
- 2 garlic cloves, crushed
- 2 tablespoons pearl barley
- 800g waxy potatoes (such as kipflers), peeled, thinly sliced
- 300ml Massel beef stock (see Notes)
- 1 teaspoon chopped fresh thyme
- 5 tablespoons (100ml) thick cream
- 3 tablespoons chopped flat-leaf parsley
Method
- Step 1Preheat the oven to 170°C. Grease an ovenproof casserole dish.
- Step 2Place half the butter in a large frypan over low heat and cook leek and onion for 5 minutes or until softened. Transfer to a plate and set aside.
- Step 3Add oil to pan, increase heat to high. When oil is hot, add lamb and brown in batches, then transfer to a separate plate. Add garlic and barley to pan, season with salt and pepper and cook for 1 minute, then return lamb to pan and stir to combine. Place half the potatoes in base of casserole. Layer meat over top followed by leek mixture. Use back of a spoon to flatten contents of casserole, then overlap remaining potatoes on top. Pour in stock and sprinkle with thyme. Cover with a lid or a layer of foil and bake in oven for 2 hours. Brush potatoes with cream. Return to oven, uncovered, for 30 minutes or until potatoes are golden.
- Step 4Serve from dish, sprinkled with parsley.
- Low carb
- Low sugar
- Lower gi
Nutrition
3216 kj
Energy
42g
Fat Total
20g
Saturated Fat
7g
Fibre
59g
Protein
230mg
Cholesterol
555.17mg
Sodium
5g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
* This recipe could use lamb, chicken or beef stock.
- Author: Valli Little
- Image credit: Steve Brown & Ian Wallace
- Publication: Taste.com.au
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