Lamb Pie
Ingredients
1kg diced lamb
1 Tablspoon smoked paprika
Pinch dried oregano
2 to 3 tablespoons plain flour
Salt to taste
Black pepper to taste
¼ cup extra-virgin olive oil
1 leek, chopped
6 cloves garlic, chopped
1 carrot, diced
1 onion, diced
2 - 3 shallots, chopped
3 -4 sprigs fresh thyme (or 1 teaspoon dried)
200g button mushrooms, quartered
1 tablespoon tomato paste
2 tablespoons green peppercorns in brine
1 tablespoon apple cider vinegar
¼ cup barbecue sauce
200 ml red wine
250 to 300 ml beef stock
2 tablespoons cornflour mixed with water
1 teaspoon Vegemite (optional)
½ cup frozen peas
1 puff pastry sheet
2 egg yolks (for egg wash)
Method
Begin by seasoning the diced lamb with smoked paprika, oregano, plenty of salt and pepper. Add a spoon or two of flour and toss to coat the lamb evenly. Heat a frying pan over high heat with extra-virgin olive oil and add the lamb. Let it sit briefly to develop a deep brown crust before stirring. Brown the lamb well on all sides.
Add the leek, garlic, carrot, onion and shallots to the pan. Stir in fresh thyme and the quartered mushrooms. Allow the vegetables to soften and sweat in the pan. Add tomato paste and cook it off on the base of the pan to deepen its flavour. Stir in green peppercorns.
Pour in a splash of apple cider vinegar, then add barbecue sauce for richness. Add red wine and allow it to reduce slightly. Pour in beef stock until the lamb and vegetables are just covered. Simmer for about 25 minutes, allowing the mixture to reduce and the flavours to develop.
Thicken the sauce by stirring in cornflour mixed with water a little at a time until the gravy reaches a rich consistency. Add a small amount of Vegemite for depth—use sparingly. Stir until dissolved. Remove from heat and fold in frozen peas.
Transfer the hot pie filling to a pie dish. Brush the rim of the dish with egg wash. Lay a sheet of puff pastry on top, pressing the edges down to seal. Brush the pastry generously with egg wash and cut a small slit in the top to release steam.
Bake at 200°C until the pastry is puffed, golden and crisp. Once baked, allow the pie to rest briefly before slicing so the filling stays together.
Serve hot with the pastry crisp and the lamb mixture thick, rich and full of flavour.
