Preparation time is 25minutes
Cook time is 1hours 30minutes
Total time is 1hours 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
- 800grams lamb shoulder, boneless, diced
- 3tablespoons plain flour
- 4tablespoons olive oil, divided
- 3 medium leeks, sliced
- 4 cloves garlic, peeled and minced
- 1tablespoons rosemary, fresh, chopped
- 1 beef stock cube (reduced salt)
- 3/4 cup red wine
- 400grams chopped tomatoes
- 2tablespoons tomato paste
- 200grams puff pastry, ready rolled
Description
This rich and flavourful lamb pot pie is a delicious alternative to a Sunday roast.
Method
Step 1 of 5
Pre-heat the oven to 160°C/140°C fan-forced. Toss the lamb shoulder in flour. Heat half of the oil in a large pan on medium high heat and cook the lamb 4-5 minutes until browned. Remove with a slotted spoon and set aside.
Step 2 of 5
Drizzle more oil into the pan and cook the leeks and garlic for 4 minutes, add the rosemary and cook for 1 minute.
Step 3 of 5
Crumble in the stock cube, add the wine and cook until the cube has dissolved and the liquid has reduced by half. Add the lamb back into the pan, add the chopped tomatoes, a tin of water and the tomato paste and stir well.
Step 4 of 5
Bring to the boil and pour the mix into a baking dish. Cover with foil and bake for 45 minutes until the lamb is tender. Remove from the oven and increase the heat to 180°C/160°C fan-forced.
Step 5 of 5
Roll out the pastry to make a lid large enough to cover the filling and crimp the edges to seal. Brush with olive oil, make a couple of cuts on the surface to let out the steam and bake for 30 minutes until the pastry is puffed and golden.
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