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Braised lamb pie and celeriac mash
Braised lamb pie and celeriac mash
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Prep Time:
20 minutes
Cook Time:
190 minutes
Total Time:
210 minutes
Delicious and affordable lamb pie with creamy celeriac mash.
Ingredients:
  • 36.40 gm olive oil
  • 2kg lamb leg, fat trimmed, deboned, cut into 3cm pieces
  • 1 brown onion, halved, cut into wedges
  • 3 garlic cloves, peeled, thinly sliced
  • 2 (about 300g) carrots, peeled, chopped
  • 40.00 ml red wine vinegar
  • 20.00 gm caster sugar
  • 50g sachet tomato paste
  • 160ml (2/3 cup) red wine
  • 2 dried bay leaves
  • 2 cinnamon sticks, broken in half
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 82.50 ml chopped fresh continental parsley
  • 4 sheets filo pastry
  • 50g butter, melted
  • 650g celeriac
  • 500g potato
  • 25g butter
  • 80ml (1/3 cup) milk
Instructions:
  • In a large flameproof casserole dish, heat half of the oil over medium-high heat. Brown the lamb in 2 batches, turning occasionally, for about 6 minutes. Transfer the lamb to a plate.
  • Preheat the oven to 160C/140C fan forced. Add the remaining oil to the dish. Cook the onion and garlic over low heat, stirring often, for 8 minutes until soft. Add the carrot and stir to coat. Pour in the vinegar and sugar, then simmer until reduced. Stir in the tomato paste, followed by the wine. Simmer and stir for 2 minutes until thickened. Add the lamb, bay leaves, cinnamon, and stock. Simmer, then cover with baking paper and a lid before baking for 2 hours until the lamb is tender. Uncover and bake for another 20 minutes until the liquid is reduced. Finish by stirring in the parsley, seasoning to taste, and transferring the dish to four 2-cup ovenproof dishes.
  • To make the celeriac mash, boil celeriac and potato until tender, drain, then mash coarsely. Stir in butter and milk until smooth. Season to taste.
  • Preheat oven to 200C/180C fan forced. Brush each filo sheet with melted butter, then gently scrunch them up before placing on top of the pie. Repeat with remaining filo sheets and butter. Bake for 15 minutes or until the pastry turns golden brown.
  • Accompany the pie with a side of creamy celeriac mash.

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