Sunday 24th October 2010

Lamb & Rosemary Pie


Pie Filling
  • 1/2 small brown onion, diced finely
  • 3 cloves garlic, crushed
  • 200g lamb, diced
  • 3/4 cup carrots, diced
  • 1/4 cup celery, sliced finely
  • 1 roma tomato, diced
  • 2 Tbn olive oil
  • 2 Tbn plain flour
  • 1/2 Tbn butter
  • 2 Tbn tomato paste
  • 2 sprigs fresh rosemary
  • 1/4 red wine
  • cracked black pepper and sea salt to season

  • 4 medium sized royal blue potatoes, peeled and roughly diced
  • 3 Tbn milk
  • 1 Tbn butter

    1. Put potatoes on to boil.
    2. Heat olive oil in a heavy based pot.
    3. Sautee the onions for a few minutes, then add the garlic, celery, carrots and tomato.
    4. Fry vegetables for several minutes, adding more oil if required.
    5. Add the lamb and cook until beginning to brown.
    6. Add butter and plain flour and stir to combine well.
    7. Add tomato paste, red wine, rosemary and season.
    8. Add water if required.
    9. Bring to the boil and turn heat down low to simmer.
    10. Meanwhile, mash potatoes with butter and milk.

    11. Divide pie filling into ramikins or oven proof bowls.

      I added some grated Tasty cheese.

    12. Cover with mashed potato, raking a fork over the top.
    13. Bake in the oven (or grill) until the peaks on the mashed potato brown.

    MMm, it was delicious!
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