INDIVIDUAL LAMB, ROSEMARY & PUMPKIN PIES

SERVES 6 PREP 20 MINS + COOLING COOK 2 HOURS 10 MINS

✦ 2 tbsp olive oil

✦ 1 onion, chopped

✦ 1kg boneless lamb shoulder, cut into 2cm chunks

✦ 4 cloves garlic, finely chopped

✦ 2 tsp chopped rosemary, plus extra sprigs to serve

✦ 2 tbsp plain flour

✦ ¼ cup red wine

✦ 1½ cups beef stock

✦ 500g pumpkin, cut into 2cm cubes

✦ 3 sheets frozen shortcrust pastry, thawed

✦ 3 sheets frozen puff pastry, thawed

✦ 2 tbsp milk

✦ oven-baked wedges, to serve

1 Preheat oven to 180°C. Line an oven tray with baking paper.

2 In a large casserole, heat 1 tbsp of the oil on high. Cook onion 3-4 mins until tender. Add lamb, garlic and half the chopped rosemary. Cook, stirring, 4-5 mins until evenly browned. Stir in flour and cook 1 min. Mix in wine, stirring and scraping any pieces from base of pan. Add stock, bring to the boil. Simmer, covered, 1 hour until lamb is tender.

3 Meanwhile, toss pumpkin, remaining oil and remaining chopped rosemary on tray. Season. Bake 15-20 mins until pumpkin is tender. Fold cooked pumpkin into lamb mixture. Cool completely.

4 Lightly grease 6 x 12cm round pie dishes and place on an oven tray. Cut 6 x 16cm rounds from shortcrust pastry and press into dishes. Divide filling among cases.

5 Cut 6 x 13cm rounds from puff pastry. Place over filling, pressing edges together to seal. Brush with milk. Prick a hole in the top of each pie. Bake 20-25 mins until puffed and golden. Carefully remove pies from dishes and bake a further 15 mins.

6 Top pies with rosemary sprigs and serve with wedges.

“Crispy flaky pastry, plus super-tender lamb is the ultimate in winter pies!” Erin Holohan, Deputy Editor