Lamb, Tomato & Cannellini Bean Pie

This rich and comforting pie is the perfect way to use up leftover lamb. It’s lovely served alongside steamed beans or peas.

FILLING

1 brown onion, finely diced

5 cloves garlic, sliced

1 small sprig of rosemary, stalk discarded 400g can chopped tomatoes

2 tablespoons tomato paste

250ml chicken or vegetable stock 2 tablespoons balsamic vinegar

1 tablespoon brown sugar

½ teaspoon lemon zest

Bouquet garni (thyme, parsley, oregano,

bay leaves)

500g cooked lamb leg, cut into 3cm chunks 400g can cannellini beans, drained

PIE CRUST

600g pre-rolled flaky pastry 1 egg, beaten

1 teaspoon poppy seeds

Filling: Fry onion in a casserole dish over a medium heat until lightly golden. Add the garlic and rosemary and fry briefly until aromatic. Add the remaining ingredients except the lamb and cannellini beans. Bring to the boil then reduce the heat to medium and cook for 40 minutes, or until thickened. Add the lamb and cook for 20 minutes. Remove the bouquet garni then, using two forks, pull apart the lamb pieces and stir through the cannellini beans.

Preheat the oven to 190oC.

Pie crust: Cut two pastry circles to fit a 25cm pastry tin, making one larger than the other for the base. Line the tin with the pastry base and fill with pie filling. Brush the edge of the pastry with beaten egg and place the pastry lid on top. Cut a small cross in the centre of the pasty, brush the top with egg wash and sprinkle over the poppy seeds.

Bake for 30 minutes, or until golden, cover the top with a loose piece of tinfoil and bake for a further 10 minutes.

Serves 4-5