rustic lamb pie
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Prep Time
20 mins
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Cook Time
2 hrs 20 mins
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Servings
6
rustic lamb pie
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A rustic lamb pie recipe with a scalloped potato topping.
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Ingredients
- 2 kg leg of lamb meat cut into cubes
- Olive oil to brown the meat
- 2 rashers streaky bacon
- 1 leek finely chopped
- 1 onion finely chopped
- 1 celery stalk finely chopped
- 2 carrots grated
- 1 cup red wine
- 2 – 3 garlic cloves crushed
- 1 Tbsp chopped parsley
- 1 Tbsp chopped thyme
- 1 Tbsp chopped rosemary + 1 whole stalk with leaves on
- 1 x 410g tin of chopped peeled tomatoes
- 1 cup 250ml lamb stock
- 1 cup frozen peas optional
Topping:
- 3 potatoes thinly sliced
- 3 T cream
- 2 t melted butter
- Fresh rosemary to scatter
Instructions
- Heat a splash of olive oil in a large frying pan and brown the lamb pieces in batches on all sides until the meat starts to caramelise and go brown. Set aside.
- In the same pan add another splash of olive oil and fry the bacon for a minute or two, add the vegetables and cook until they soften (about 6 minutes).
- Add the wine and allow the liquid to evaporate.
- Put the vegetables and the meat into a large casserole/heavy-based pot. Add the tomatoes, garlic, all the herbs, and the stock, and bring to a boil, then reduce to low heat and allow to gently simmer for about 2 hours (cook with a lid on for ½ an hour and then cook uncovered for the remaining 1 1/2 hours).
- Check to season and add a generous sprinkling of salt and freshly ground black pepper.
- Preheat the oven to 180C / 350F prior to the meat finishing cooking and prepare the potato slices for the topping.
- Spread the cooked meat into a large appropriately-sized ovenproof dish.
- Stir through the frozen peas if you are using them.
- Peel and slice the potatoes very thinly (I find a mandolin on a narrow setting works very well), and make a layer over the meat. Brush each layer of potato with melted butter and drizzle a little cream before adding the next layer. You should be able to make 3 to 4 layers. Brush the top layer with butter and scatter over fresh rosemary, salt, and pepper.
- Bake for 40 to 50 minutes or until the crust is golden brown and cooked through.
- Serve with steamed green beans or any other vegetable of your choice.
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