Comforting Lamb Pie. Serves 4-6.
880g Donald Russell Diced Lamb
½ tbsp cornflour
½ tsp ground cumin
1 pinch ground nutmeg
Salt and pepper
2 tbsp sunflower oil
200g onions, 1cm diced
100g carrots, 1cm diced
100g parsnips, 1cm diced
2 tbsp tomato puree
80ml red wine
350ml lamb stock
3 tbsp redcurrant jelly
Puff pastry, pre-rolled
Egg yolk, beaten
Preheat oven to 170C/Fan 160C/Gas 3. Put the lamb, cornflour, cumin, nutmeg, salt and pepper into plastic bag and shake until meat is evenly coated.
Heat large casserole dish on a high heat, add oil, brown the meat in small batches and set aside. Add the veg and tomato puree and soften for 3-5 minutes with lid on.
Deglaze pan with wine and port, stirring to dislodge all tasty bits. Return meat to pan, adding stock and jelly. Bring to boil and cover. Transfer to oven for about two hours, or until meat falls apart.
Remove from oven and place on top of the hob. Remove lamb with a slotted spoon and put into pie dish. Simmer until sauce has thickened, then add the sauce to pie dish, stir to coat lamb, and set aside to cool.
30 minutes before you’re ready to eat, preheat your oven to 200ºC/Fan180ºC/Gas 6.
Cover the pie dish with puff pastry, crimp the edges to seal and decorate. Brush the pastry with egg yolk and cut two slits in the top of the pie to let the steam escape.
Place on a baking tray in your preheated oven for 20-25 minutes until the filling is hot and the pastry is crisp and golden. Remove from oven and allow to rest for 5 minutes before serving.
Serve with braised cabbage and potatoes of your choice.
Recipe: Donald Russell Online Butcher.