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Lamb and potato pies
Lamb and potato pies
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Satisfy hearty cravings with savory lamb and potato pies.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 600g diced lamb or 1kg lamb loin chops, excess fat trimmed, cut into 2cm cubes
  • 40.00 ml plain flour
  • 125ml (1/2 cup) dry red wine
  • 1 x 400g can diced tomatoes
  • 44.40 gm tomato paste
  • 2 dried bay leaves
  • Salt & freshly ground black pepper
  • 4 medium (about 180g each) evenly sized desiree potatoes, unpeeled
  • 80ml (1/3 cup) milk
  • 40g butter
  • 2 sheets (25 x 25cm) shortcrust pastry, just thawed
Instructions:
  • - In a large saucepan over medium-high heat, sauté onion and garlic until softened, about 3 minutes. - Brown the lamb for 2 minutes, then stir in flour and cook for another 2 minutes. - Add wine and bring to a boil, then reduce heat and simmer until thickened, about 3 minutes. - Stir in tomato, tomato paste, and bay leaves, bring to a simmer, then cover and simmer for 45 minutes. - Uncover and simmer for another 20 minutes until lamb is tender and sauce thickens. - Season with salt and pepper, and discard bay leaves before serving.
  • Place the potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook for 15 minutes until tender. Drain and let cool for 10 minutes. Peel, chop, and return to the saucepan with milk and butter. Mash until smooth, then season with salt.
  • Cut 4 discs from the pastry using a 12.5cm-diameter round cutter. Line four 3cm-deep, round pie tins with pastry, trimming any excess. Chill on a baking tray for 15 minutes. Preheat oven to 200°C.
  • Line pastry bases with parchment paper and weigh them down with baking weights, rice, or dried beans. Bake in a preheated oven for 10 minutes. Remove the paper and weights. Bake for an additional 10 minutes or until the pastry is golden and cooked through. Transfer to a wire rack to cool.
  • Arrange the pastry cases on serving plates, then generously fill them with the savory lamb mixture. Add a dollop of creamy mashed potatoes on top and artfully swirl it with the back of a spoon. Season with a hint of freshly ground pepper and serve promptly to enjoy at its best.

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