Homemade lamb and rosemary pie recipe

Buttery pastry, tender lamb and red wine work together to make this a winning dinner dish the whole family will enjoy.

Prep + cook time 2 hours 25 minutes (+ refrigeration).
Serves 6.

You will need:

For the filling

2 tablespoons extra virgin olive oil

750g lamb shoulder, cut into 1cm pieces

2 medium onions, chopped finely

2 cloves garlic, crushed

1 tablespoon tomato paste

125ml red wine

1 tablespoon fresh rosemary leaves

1 litre beef stock

3 small potatoes, chopped

fresh rosemary and parsley leaves

1 egg, beaten lightly

For the shortcrust pastry

450g plain flour

250g cold butter, chopped

1 large egg

2 tablespoons iced water

How to make the lamb pie filling:

1 Heat half the oil in a large pan; cook lamb until browned; remove from pan.

2 Heat remaining oil in the same pan. Cook onion, stirring, until soft. Add garlic, paste; cook, stirring, for 1 minute. Stir in wine, rosemary and stock. Bring to boil, return lamb to pan; simmer over low heat, covered, for 1 hour. Stir in potatoes; simmer, uncovered, for a further 30 minutes or until lamb is tender and mixture has thickened. Season to taste. Leave to cool.

3 Make the shortcrust pastry.

4 Preheat the oven to 200°C. Grease 6 pie tins (approximately 7.5cm base, 11cm top). Divide pastry in half; divide one half into 6 even pieces. Roll each piece of pastry on a well-floured surface until large enough to line tins. Ease six rounds into pie tins, trim edge. Place pie tins on baking tray, refrigerate while rolling remaining pastry.

5 Divide remaining half of pastry into 6 even pieces. Using fingers, press each piece into a round, press rosemary and parsley leaves on top. Gently roll the rolling pin over dough, pressing herbs in and rolling out dough until large enough to cover tops of pie tins.

6 Divide lamb mixture among pastry cases; brush edges with egg, top each with herbed pastry, pressing edges together firmly to seal; trim pastry. Brush pies with egg, cut a small cross into tops to allow steam to escape. Bake on the lower shelf for about 40 minutes or until browned.

7 Stand pies for 15 minutes before removing from tins.

How to make the shortcrust pastry:

1 Process flour, butter and a pinch of salt until crumbly; add egg and water; pulse until mixture just comes together.

2 Turn pastry out onto the bench; knead gently and press flat into a disc. Wrap in plastic and refrigerate for 30 minutes.

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SOURCEPhotography James Moffatt/Bauersyndication.com.au/Magazinefeatures.co.za
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