“We mush have a pie. Stress cannot exist in the presence of pie.” David Mamet.
Winter is in full force here in the UK with temperatures set to plummet further this weekend. As the days get shorter and the nights get colder, even the best of us can get a little down. Pies are the perfect comfort food for long winter nights. If you’re looking to cheer yourself up, or simply fend off the cold then why not try my dead easy lamb, garlic and rosemary pie.
Tender, succulent lamb in a rich sauce flavoured with rosemary and garlic. What more could you wish for? Well how about a layer of crisp, buttery puff pastry and you have pie perfection.
To make this easy I’ve used a pack of inexpensive diced lamb from Aldi’s, perfect for a family on a budget. I’ve also used ready to roll puff pastry as I’m busy looking after a toddler all day.
Another top tip is to prepare the meat sauce part of the pie the night before so all you have to do when you get home for work is make the pastry lid and pop the pie in the oven.
Whichever way you decide to do it, do give this pie a go. It’s absolutely moreish and equally suitable for a casual weeknight meal or to impress dinner guests. Both my husband and myself had second helpings of the pie I made yesterday and my eighteen month old daughter said ‘more,’ after clearing all the gravy from her plate.
For a perfect meat pie you are looking at 50 per cent liquid, 30 per cent meat and 20 per cent other ingredients, such as vegetables. This will ensure your sauce doesn’t boil over and leave you with soggy pastry whilst cooking in the oven.
400g diced lamb
1 red onion, thinly diced
4 garlic cloves thinly sliced
2 carrots peeled and cubed
1 medium potato peeled a cubed
1/2 cup tomatoes puree
3 cups of beef stock
2 tbsp worcestershire sauce
2 tbsp chopped fresh rosemary
1 pack of ready-rolled puff pastry
1 egg lightly beaten
Salt and pepper to season
Mashed swede to serve
1) Heat 1 tablespoon olive oil in a pan over a medium-high heat. Add onion and garlic and cook until soft.
2) Add the lamb, potato and carrots and cook, stirring for 5 minutes until browned.
3) Add tomato puree, stock and worcestershire sauce. Increase heat to high and bring to the boil.
4) Reduce heat to low, cover and simmer for 1 hour, until the lamb is tender.
5) Stir in rosemary and season with salt and pepper.
6) Remove pan from heat and set aside to cool.
7) Preheat oven to 200C/180 fan.
8) Ladle lamb mixture into a pie dish and top with ready-rolled puff pastry. Trim pastry edges and brush with an egg.
9) Bake for 30 minutes or until pastry is golden. Allow to stand for 5 minutes then serve with mashed swede for the perfect rustic winter lamb pie.