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).
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.