Name: Italian lamb pie
Prep time: 25 min
Cook time: 125 min
Total time: 150 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 medium onion, finely chopped; 1 red capsicum, seeded, coarsely chopped; 3 clove garlic, crushed; 1 kilogram boned lamb shoulder, trimmed, cut into small cubes; 400 gram can crushed tomatoes; 1 cup red wine; 1 cup beef stock; 1/4 cup tomato paste; 1 tablespoon chopped rosemary; 1/4 cup chopped oregano leaves; 1 sheet puff pastry; 1 egg, lightly beaten

Ingredients

2 tablespoon olive oil

1 medium onion, finely chopped

1 red capsicum, seeded, coarsely chopped

3 clove garlic, crushed

1 kilogram boned lamb shoulder, trimmed, cut into small cubes

400 gram can crushed tomatoes

1 cup red wine

1 cup beef stock

1/4 cup tomato paste

1 tablespoon chopped rosemary

1/4 cup chopped oregano leaves

1 sheet puff pastry

1 egg, lightly beaten

Method

1.Heat half the oil in a large saucepan on high. Saute onion, capsicum and garlic for 3-4 minutes, until onion is tender. Transfer mixture to a small bowl.

2.Heat remaining oil in same pan on high. Brown lamb in 2 batches for 2-3 minutes. Return onion mixture to pan with tomatoes, wine, stock, paste and rosemary.

3.Bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Remove lid and simmer, uncovered, for a further 45 minutes or until lamb is tender. Stir in oregano. Cool.

4.Meanwhile, preheat oven to hot, 200°C. Lightly grease a deep 24cm pie dish.

5.Spoon mixture into prepared dish. Cover with puff pastry. Decorate edges (decorate pie with leaves made from extra pastry, it liked).

6.Brush top with egg. Make small slits in pastry to allow steam to escape. Bake for 20-25 minutes until pastry is golden. Cool. Serve with vegetables of choice, if desired.

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Ingredients

Method

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