Everybody loves a good meat pie and this lamb, rosemary and garlic pie is just delicious!
Ingredients
- 1/4 cup olive oil
- 1kg diced lamb
- 1 red onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 500g golden delight potatoes, peeled, cubed
- 2 carrots, peeled, cubed
- 1/2 cup tomato paste
- 1/3 cup gravy powder
- 3 cups Massel beef stock
- 2 tablespoons worcestershire sauce
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons cornflour
- 4 sheets frozen ready-rolled puff pastry, partially thawed
- 1 egg, lightly beaten
Method
- Step 1Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
- Step 2Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
- Step 3Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.
- Step 4Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
- Step 5Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights.
- Step 6Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.
- Step 7Bake for 25 to 30 minutes or until pastry is golden. Remove from oven. Allow to stand for 5 minutes before serving.
Nutrition
2609 kj
Energy
32.4g
Fat Total
14.2g
Saturated Fat
3.8g
Fibre
36g
Protein
127mg
Cholesterol
1522mg
Sodium
44.7g
Carbs (total)
All nutrition values are per serve
Notes
Stand all pies for 5 to 10 minutes before serving, as filling will be very hot. To freeze the lamb and rosemary pies, wrap in cling wrap then foil. Freeze for up to 3 months. Defrost overnight before reheating. Nutrition data is per pie.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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