Lamb Pie

Text.

Adapted from here.

Serves 5

☒ UNTESTED

Ingredients

• 1 kg lamb, diced
• 1 tbsp plain flour
• 1 tbsp mustard powder
• 4 tbsp olive oil
• 100 g onion, finely chopped
• 100 g carrot, finely chopped
• 100 g celery, finely chopped
• 100 ml white wine
• 10 cm sprig fresh thyme
• 2 bay leaves
• 10 cm sprigs fresh rosemary
• 300 ml chicken stock
• 10 cm lemon peel
• 4 tbsp capers, drained, half roughly chopped and half left whole
• Pinch of salt and pepper
• 500 g puff pastry

Cooking

Mix the lamb, flour, mustard, salt, pepper.

Sauté until browned a little, then set aside.

Add the onion, carrot, and celery to the pan. Cook on low until golden.

Add the wine and cook on high, scraping the residue from the bottom of the pan. Add the thyme, bay, and rosemary.

Add the lamb, stock, and lemon. Bring to a boil, then simmer gently with the lid on for at least 1 hour until the meat is tender.

Discard the herbs and the lemon peel. Remove the pieces of lamb and set aside. Add the capers.

Take about ⅓ the pastry for the pie lid and ⅔ for the pie base. Roll out to ~3 mm thickness. Line a pie dish with the bigger portion, add the filling and spoon in some of the liquid, then place the lid on top, gluing it to the base with a bit of water or egg. Brush the top with a little milk and poke a hole in the middle for the steam to escape.

Cook at 180°C fan for 40 minutes.

Serve with the rest of the cooking liquid as gravy.