Lamb and rosemary pie
SERVES: 6 Ingredients
1 1⁄2 tbs olive oil
1kg diced lamb
1 brown onion, coarsely chopped
1 garlic clove, crushed 250g button mushrooms, halved
400g can chopped tomatoes 250ml (1 cup) beef stock 250ml (1 cup) red wine
2 tbs tomato paste
1 tbs chopped fresh rosemary Olive oil, to grease
1 sheet (25 x 25cm) frozen puff pastry, just thawed
1 egg, lightly whisked Fresh rosemary sprig, to decorate Steamed green round beans, to serve
Method
Heat one-third of the oil in a large heavy-based saucepan over medium-high heat. Season the lamb with salt and pepper. Cook half the lamb, turning occasionally, for 3–4 minutes or until browned. Transfer to a heatproof bowl. Repeat with half the remaining oil and the remaining lamb.
Heat remaining oil in the pan. Cook the onion, garlic and mushroom for 4 minutes or until soft. Increase heat to high. Stir in the tomato, stock, wine, tomato paste and chopped rosemary. Cover. Bring to the boil.
Reduce heat to medium-low. Return lamb to pan. Cover and cook for 1 hour. Uncover and cook for a further 30 minutes or until lamb is tender and the sauce thickens. Set aside for 1 hour to cool slightly. Transfer to a bowl. Cover with plastic wrap. Place in the fridge for 1–2 hours to cool completely.
Preheat oven to 200C. Brush a 24cm (base measurement) pie dish with oil. Spoon lamb mixture into dish. Top with the pastry. Trim excess. Use a fork to press the edge to seal and decorate. Brush the pie with egg. Cut a 4cm-wide cross in the top of the pastry. Decorate with a rosemary sprig.
Bake for 40–45 minutes or until puffed and golden. Serve with steamed beans.