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rustic lamb pie

A rustic lamb pie recipe with a scalloped potato topping.

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Servings: 6

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

    Cup of Yum
  1. 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.
  2. 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).
  3. Add the wine and allow the liquid to evaporate.
  4. 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).
  5. Check to season and add a generous sprinkling of salt and freshly ground black pepper.
  6. Preheat the oven to 180C / 350F prior to the meat finishing cooking and prepare the potato slices for the topping.
  7. Spread the cooked meat into a large appropriately-sized ovenproof dish.
  8. Stir through the frozen peas if you are using them.
  9. 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.
  10. Bake for 40 to 50 minutes or until the crust is golden brown and cooked through.
  11. Serve with steamed green beans or any other vegetable of your choice.