Slow-cooked lamb and rosemary pie
| Serves: | 4 |
Ingredients
- 1.5 kgs lamb cubes
- 2 onions, roughly chopped
- 2 cloves garlic, minced
- 3 ripe tomatoes, diced
- 2 tbsp tomato paste
- A few rosemary sprigs
- 500 ml beef stock
- sea salt and freshly ground black pepper, to taste
- 500 g ready-made puff pastry
- 1 egg, lightly beaten
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat a large pot over high heat then brown the lamb in splash of oil. Remove from the pot then set aside.
- Fry the onions until soft and fragrant then add the garlic, tomatoes and tomato paste and cook for 5-10 minutes until the tomatoes start breaking down.
- Add the rosemary and lamb then pour in the stock.
- Season lightly then cover and allow to simmer over gentle heat for 2-3 hours or until the lamb is very soft. When the lamb is cooked, remove the meat from the cooking liquid and allow to cool slightly.
- Place the pot back on the stove and allow to reduce by half.
- Pre-heat the oven to 180°c.
- Shred the lamb meat, discarding any cartilage/bone.
- Mix the lamb with the reduced cooking liquid then season to taste and place the filling in an oven-proof dish then top with the puff pastry.
- Crimp the sides then brush with the beaten egg.
- Cut a slit at the top of the pie to allow steam to escape then place in the oven.
- Allow to bake for 20-25 minutes until the pastry is golden brown and crisp.
- Remove from the oven then allow to stand for 5 minutes before serving.
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