Lamb, red wine and rosemary pot pie

Jill Dupleix
Easy as pie: Lamb, red wine and rosemary pot pie.
Easy as pie: Lamb, red wine and rosemary pot pie. Photo: William Meppem

Pot pies are wonderful things; you get all the fun of a pie, with half the pastry and half the prep. Here's a chunky lamb, red wine and rosemary pie under a dome of golden pastry (serve with a bowl of buttered peas).

Ingredients

800g lamb shoulder, boned

3 tbsp plain flour

3 tbsp olive oil

2 leeks, trimmed and sliced

2 carrots, peeled and diced

200ml red wine

1 tbsp chopped rosemary

2 tbsp tomato paste

400g canned chopped tomatoes

2 bay leaves

sea salt and pepper

500ml water or stock

2 sheets puff pastry, thawed

1 egg yolk mixed with 1 tsp water

butter for pie dish

To serve

extra rosemary

300g peas

1 tbsp butter

Method

1. Heat oven to 160C.

2. Cut the meat into two centimetre cubes and toss in the flour until well-coated. Heat two tablespoons of oil in a heatproof casserole dish and brown the meat in batches. Remove the meat, add the remaining one tablespoon of oil and cook the leeks and carrots for five minutes.

3. Add the red wine and rosemary, simmer for five minutes, stirring occasionally. Return the lamb to the pan. Add the tomato paste, tomatoes, bay leaves, salt and pepper, and the water or stock, and bring to the boil, stirring. Cover tightly and bake in the oven for one hour and 45 mins or until the lamb is tender, then allow to cool.

4. Heat oven to 180C, lightly butter a 24-centimetre wide, deep pie dish, and fill it with the lamb stew. Drape the pastry sheets over the pie dish, pinching together to join where necessary.

5. Double up the pastry to form a rim, and crimp it with your fingers. Slash the pastry once or twice with a knife, brush with the egg wash, and bake for 30 minutes or until golden. Sprinkle some rosemary on top.

6. Cook the peas in simmering, salted water until tender. Drain and toss with butter, sea salt and pepper and serve with the pie.