Lamb, red wine and rosemary pot pie

Name: Lamb, red wine and rosemary pot pie
Cook time: 2 h 30 min
Yield: 4
Cuisine: British
Ingredients: 800g lamb shoulder, boned; 3 tbsp plain flour; 3 tbsp olive oil; 2 leeks, trimmed and sliced; 2 carrots, peeled and diced; 200ml red wine; 1 tbsp chopped rosemary; 2 tbsp tomato paste; 400g canned chopped tomatoes; 2 bay leaves; sea salt and pepper; 500ml water or stock; 2 sheets puff pastry, thawed; 1 egg yolk mixed with 1 tsp water; butter for pie dish

June 8, 2015

Easy as pie: Lamb, red wine and rosemary pot pie.William Meppem

Time:2 hours +Serves:4

Pot pies are wonderful things; you get all the fun of a pie, with half the pastry and half the prep. Here's a chunky lamb, red wine and rosemary pie under a dome of golden pastry (serve with a bowl of buttered peas).

Ingredients

800g lamb shoulder, boned
3 tbsp plain flour
3 tbsp olive oil
2 leeks, trimmed and sliced
2 carrots, peeled and diced
200ml red wine
1 tbsp chopped rosemary
2 tbsp tomato paste
400g canned chopped tomatoes
2 bay leaves
sea salt and pepper
500ml water or stock
2 sheets puff pastry, thawed
1 egg yolk mixed with 1 tsp water
butter for pie dish

To serve

extra rosemary
300g peas
1 tbsp butter

Method

Step 1
Heat oven to 160C.
Step 2
Cut the meat into two centimetre cubes and toss in the flour until well-coated. Heat two tablespoons of oil in a heatproof casserole dish and brown the meat in batches. Remove the meat, add the remaining one tablespoon of oil and cook the leeks and carrots for five minutes.
Step 3
Add the red wine and rosemary, simmer for five minutes, stirring occasionally. Return the lamb to the pan. Add the tomato paste, tomatoes, bay leaves, salt and pepper, and the water or stock, and bring to the boil, stirring. Cover tightly and bake in the oven for one hour and 45 mins or until the lamb is tender, then allow to cool.
Step 4
Heat oven to 180C, lightly butter a 24-centimetre wide, deep pie dish, and fill it with the lamb stew. Drape the pastry sheets over the pie dish, pinching together to join where necessary.
Step 5
Double up the pastry to form a rim, and crimp it with your fingers. Slash the pastry once or twice with a knife, brush with the egg wash, and bake for 30 minutes or until golden. Sprinkle some rosemary on top.
Step 6
Cook the peas in simmering, salted water until tender. Drain and toss with butter, sea salt and pepper and serve with the pie.