Lamb, Rosemary & Pumpkin Pies

MAKES 6 PREPARATION 20 MINUTES (PLUS COOLING) COOKING 2 HOURS, 10 MINUTES

2 tablespoons olive oil 1 onion, chopped 1kg boneless lamb shoulder,

cut into 2cm chunks 4 garlic cloves, finely chopped 2 teaspoons chopped rosemary,

plus extra sprigs to serve 2 tablespoons 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 tablespoons milk oven-baked wedges to serve

1. Preheat oven to 180°C. Line an oven tray with baking paper. 2. In a large casserole dish, heat 1 tablespoon of the oil on high. Cook onion for 3-4 minutes until tender. Add lamb, garlic and half the chopped rosemary. Cook, stirring, for 4-5 minutes until evenly browned. Stir in flour

and cook for 1 minute. Mix in wine, stirring and scraping any pieces from base of pan. Add stock, bringing to the boil. Simmer, covered, for 1 hour until lamb is tender. 3. Toss pumpkin, remaining oil and remaining chopped rosemary on tray. Season and bake for 15-20 minutes 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 and prick a hole in the top of each pie. Bake for 20-25 minutes until puffed and golden. Carefully remove pies from dishes and bake for a further 15 minutes. 6. Top pies with rosemary sprigs and serve with wedges.