Kitchen Craft Episode 32: Peppered lamb pot pie

• 1 cup flour 
• Sea salt and freshly ground black pepper, to taste 
• 1 kg free-range lamb cubes
• 4 T canola oil 
• 2 onions, roughly chopped 
• 4 bay leaves 
• 2 celery sticks, diced 
• 4 carrots, peeled and cut into chunks  
• 6 cloves garlic, grated 
• 2 sprigs rosemary 
• 2 sprigs thyme, plus extra to garnish 
• 3 T Worcestershire sauce 
• 1 x 340 ml Woolies Lamb Stock Concentrate 
• 2 cups water 
• 4 T brown vinegar (any vinegar can be used) 
• 2 x 250 g sheets Woolies All-butter Puff Pastry
• 1 free range egg, beaten  
• 1 T sesame seeds, optional  
   

1. Season the flour with salt and freshly ground black pepper and toss the lamb in the flour. Heat the oil in a saucepan over medium heat. Brown the lamb in batches.  
2. Return all the lamb to the pan and add the onions and bay leaves. Cook for 2 minutes or until the onions become translucent.  
3. Add the celery, carrots, garlic and herbs, mixing to combine. Pour in the Worcestershire sauce, lamb stock and water and season with more salt and a generous amount of freshly ground black pepper. 
4. Add the vinegar and stir through, then cover with a lid, reduce the heat to low and simmer for 45 minutes to 1 hour, or until the meat is tender.  
5. Transfer the lamb to an ovenproof dish and allow it to cool. Remove the pastry from the freezer and thaw on a counter. If your sheet of pastry doesn’t fit your dish, gently roll it out on a floured surface to the size required, then cover your filling.  
6. To add a decorative feature to your pie, use the second sheet to cut out shapes or letters and add them to the top. Brush with the beaten egg and sprinkle with sesame seeds, a few thyme leaves and some salt. Poke 2 holes in the pastry to release any steam while cooking. 
7. Bake the pie at 200°C for 10–15 minutes, or until the pastry is golden and has puffed up.  

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