- 1 1/2 tablespoons olive oil
- 1kg diced lamb
- 1 brown onion, coarsely chopped
- 1 garlic clove, crushed
- 250g button mushrooms, halved
- 400g can chopped tomatoes
- 250ml (1 cup) Massel beef stock
- 250ml (1 cup) red wine
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh rosemary
- Olive oil, to grease
- 1 sheet (25 x 25cm) frozen puff pastry, just thawed
- 1 egg, lightly whisked
- Fresh rosemary sprig, to decorate
- Steamed green round beans, to serve
- Step 1Heat one-third of the oil in a large heavy-based 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.
- Step 2Heat remaining oil in the pan. Cook the onion, garlic and mushroom for 4 minutes or until soft. Increase heat to high. Stir in the tomato, stock, wine, tomato paste and chopped rosemary. Cover. Bring to the boil.
- Step 3Reduce 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.
- Step 4Preheat 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. (To freeze, see note)
- Step 5Bake for 40-45 minutes or until puffed and golden. Serve with steamed beans.
- High protein
- Low carb
- Low sugar
- Lower gi
Freeze: Make the pie to the end of step 4. Cover the dish with 2 layers of plastic wrap. Label, date and freeze for up to 3 months.
Thaw: Place the pie in the fridge for 24 hours or until thawed completely.
Cook: Preheat oven to 200C. Place the thawed pie on a baking tray. Continue from step 5, covering the pie with foil, if necessary, to prevent overbrowning.
- Author: Miranda Farr
- Image credit: Rob Palmer
- Publication: Australian Good Taste