LAMB POT PIE RECIPES

Steps:

• In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
• Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
• Add carrots and turnip and bring to a low boil for 15 minutes.
• Add potatoes and low boil for 15 minutes longer.
• Add mushrooms and peas and reheat to low boil.
• Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
• Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
• Add gravy browning to your liking.
• Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
• Enjoy remaining stew as is.

Steps:

• 1. Heat oven to 160C.

  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.

  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.

  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.

  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.

  6. Cook the peas in simmering, salted water until tender. Drain and toss with butter, sea salt and pepper and serve with the pie.