Maple Lamb Pie
Serves 4
Preparation time 30 minutes
Cooking time 2 hours 20 minutes
Preparation time 30 minutes
Cooking time 2 hours 20 minutes
Ingredients
- 3 tbsp olive oil
- 500g diced lamb
- 1 red onion, chopped
- 1 glass red wine
- 3 tbsp pure maple syrup (preferably dark syrup for its robust taste)
- 4 garlic cloves, thinly sliced
- 500g potatoes, peeled, cubed
- 2 carrots, peeled, sliced
- 3 tbsp tomato paste
- 4 tbsp gravy powder
- 1 beef stock cube
- 4 cups water
- 2 tbsp Worcestershire sauce
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp cornflour
- 1 puff pastry sheet, ready rolled
- 1 egg, lightly beaten
- Salt and pepper, to season
Method
TO MAKE THE FILLING
- Heat 1 tbsp oil in a large saucepan over medium-high heat.
- Add the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate.
- Heat the remaining 2 tbsp of oil in a pan over medium-high heat.
- Add the chopped onion and garlic. Cook for 3 minutes or until soft.
- Add the potatoes, carrots, rosemary and thyme. Cook for 5 minutes or until browned.
- Add the wine, maple syrup, tomato paste and gravy powder.
- Return lamb to pan then add stock cube, water and Worcestershire sauce. Increase heat to high. Bring to the boil then reduce to a simmer, covered, and stir occasionally for 2 hours or until the lamb is tender. Season with salt and pepper to taste.
- Combine cornflour and 2 tablespoons of cold water. Add to the mixture. Simmer for 1 minute. Remove from heat and cool.
FOR THE EASY VERSION
- Preheat oven 180°C.
- Grease a 4 to 5cm deep, 20cm (base) pie dishes.
- Pour the lamb mixture into the dish the line the puff pastry on the top.
- Brush the pastry with the beaten egg then bake for 20 minutes.
FOR THE HARD VERSION
- Preheat oven 180°C.
- Place one circle of puff pastry dough on a baking sheet lined with parchment paper.
- Spread the lamb filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling.
- Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well.
- Using the back of a table knife, scallop the edges by pushing into the dough (about ¼- to ½-inch deep) every ½ inch or so.
- Refrigerate for at least 30 minutes.
- Bake for 40 minutes.