Lamb Pie

Everything lamb is a real comfort food!


Prep time 0 minute(s) Cook time 45 minute(s) Total time 45 minute(s) Yield 6 serving(s)

Tips

Be generous on the pie filling. No one wants to eat half-empty pie :D

Ingredients

320g puff pastry
300g (cut into medium chunks) lamb meat (lamb shoulder chop is the most succulent!)
1 (peeled & diced) large onions
5 (peeled & diced) shallots
1 clove (peeled & diced) garlics
4 (peeled & cubed) potatoes (medium sized)
2 (peeled & cubed) carrots
A handful (diced) button mushroom
1 cup/2 cubes beef broth/stocks
1 tablespoons mixed herbs
2 tablespoons cooking oil/olive oil
1 (whisked) egg
1/2 cup water
For seasoning salt

Instructions

Lamb Stew
1

Heat up the cooking oil and add onions. Cook until slightly brown

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2

Add lamb meat, beef broth/stocks, and mixed herbs. Cook them with slow heat for 20 minutes

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3

Add potatoes and carrots and cook them until tender and a bit mushy. You may add water if the stew gets too dry.

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4

Add mushrooms and salt. Cook for another 2 minutes and it's done!

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Setting up the pie
1

Preheat the oven at 180 degrees

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2

Remove the puff pastry from the fridge at least 10 minutes before you finished cooking the stew

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3

Cover the base of your pie dishes (a large pie dish/6 small pie dishes) with the pastry

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4

Transfer the fully cooked and cooled stew on top of the base

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5

Cover the stew with another sheet of pastry. Cut around the edge of dishes to remove the excess pastry. Push the edge (with fork) to make the 2 layers of pastries (base and top) be stick together.

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6

Glaze the top with the whisked egg.

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7

Place them at the bottom part of the oven. Bake them for 30 minutes or until they turn golden brown and it's ready to be served!

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Recooks

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