Rustic lamb pie

Recipe from: 07 July 2011

Ingredients 17
Servings 1
Minutes 2 hrs


Serving Change
  • 250
  • 500
    cake flour
  • 10
    garlic and herb seasoning salt
  • 20
    mustard powder
  • 250
    chilled butter, diced
  • 125
    iced water
  • 60
    olive oil
  • 900
    pure lamb meat (no bones or fat)
  • 1
    large onion, chopped
  • 250
    good red wine
  • 600
    prepared lamb or beef stock
  • 45
    tomato paste
  • 2
    bay leaves
  • generous pinch of ground cinnamon
  • 45
    fresh rosemary leaves or 20 ml dried
  • 500
    frozen stir-fry vegetables
  • 1
    small egg, beaten with 25 ml cold water


2 hrs
Place the muesli, flour, salt, mustard and butter in a processor and process until it resembles fine breadcrumbs.
Add small amounts of water, pulsing briefly after each addition until the mixture sticks around the blade in one large ball of dough.
Wrap the dough in plastic and chill for 1 hour.
Use ¾ of the dough to line the bottom and the sides of a deep, 23-cm loose-bottomed pie dish.
Prick the dough with a fork and chill for 30 minutes.
Cover remaining dough and keep chilled.
Bake the crust for 20 minutes at 190ºC, remove from oven and set aside.
Heat the oil and brown the meat well before adding the onion. Sauté until translucent.
Add the wine, stock, tomato paste, bay leaves, cinnamon and rosemary. Bring to a boil, cover, reduce heat and simmer for 60-90 minutes until the meat is tender, topping up the cooking liquids from time to time to ensure that meat remains just covered with liquid.
When tender, add the stir-fry vegetables. Cover and cook for another 10 minutes.
Remove lid and adjust seasoning if necessary. Increase heat and cook rapidly to reduce and thicken sauce, or thicken to taste with a little corn flour paste.
Pour into the piecrust.
Roll out the reserved dough, and slice into 1 cm strips. Place the strips in an attractive pattern over the pie and insert the extra rosemary sprigs.
Brush pastry with egg.
Bake in a preheated oven at 190ºC for 30 minutes.
Remove from oven and allow to stand for 20 minutes before serving.

Reprinted with permission of I Love Cooking.
To visit I Love Cooking's blog, click here.

Read more on: bake  |  lamb


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