Tips
Category
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
- 1
-
Heat up the cooking oil and add onions. Cook until slightly brown
- 2
-
Add lamb meat, beef broth/stocks, and mixed herbs. Cook them with slow heat for 20 minutes
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- 3
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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
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Add mushrooms and salt. Cook for another 2 minutes and it's done!
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- 1
-
Preheat the oven at 180 degrees
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- 2
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Remove the puff pastry from the fridge at least 10 minutes before you finished cooking the stew
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- 3
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Cover the base of your pie dishes (a large pie dish/6 small pie dishes) with the pastry
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- 4
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Transfer the fully cooked and cooled stew on top of the base
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- 5
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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
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Glaze the top with the whisked egg.
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- 7
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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
Try recook this recipe and share with the owner and us
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