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Lamb Pie


2 tbls olive oil
500g boned lamb shoulder, cubed
1 carrot, diced
1 large onion, diced
1 celery stick, diced
1 clove garlic, crushed
2 cups beef stock
1/2 cup shiraz
1 tbls butter, softened
1 tbls plain flour
1 tbls rosemary, chopped
4 sheets of ready rolled puff pastry
1 egg
Lamb Pie Photo


Heat 1 tbls oil in a large saucepan over high heat, add lamb and cook for 5 mins or until browned. Transfer to plate. Heat remaining oil in pan and add onions, garlic, carrots and celery and cook for 5 mins. Add lamb back to pan with stock and wine. Bring to the boil, reduce heat and simmer covered for 1.5 hours or until lamb is tender.

Combine butter and flour together to form a paste, add this to the lamb mix and continue to cook, stirring until the mixture thickens. Add rosemary and season with salt and pepper. Remove from heat and cool.

Preheat oven to 190°c.

Lightly grease 4 pie tins and cut out pastry to line base and sides. Divide lamb mix between pastry cases. Cut out remaining pastry to form the tops. Press edges together to seal. Cut a small cross in the top of the pastry. Brush with egg yolk. Bake for 25-30 mins until pastry is golden.

Serve with apple and mint chutney and a glass of Farm to Table Shiraz.