Recipes
Date posted: 02/12/2020
Ingredients
| La Espanola pure olive oil | 40ml |
| Maldon sea salt organic | 10g |
| Everyday Favourites cracked black peppercorn | 2g |
| Everyday Favourites plain white flour | 50g |
| Red Tractor Farmstead lamb leg - diced | 1500g |
| White onion - peeled and sliced | 200g |
| Carrots - peeled and sliced | 200g |
| Celery - sliced | 200pce |
| Garlic | 30g |
| Thyme | 10g |
| Bay leaves | 2g |
| Cirio tomato purée | 50g |
| Major lamb stock base | 80g |
| Everyday Favourites shortcrust pastry block | 1500g |
| Maris Piper potatoes | 1000g |
| Arla Pro salted butter | 40g |
Method
- Heat the oil in a large sauté pan.
- Mix the salt, pepper and flour together then tumble the lamb through the mix.
- Quickly sear and colour the lamb in the hot oil and then remove from the pan and set to one side.
- Add the sliced onions, carrots, celery and garlic and continue to cook for 3-4 minutes until lightly caramelised, then add the thyme, bay leaves and tomato puree.
- Return the lamb to the pan and cover with pre-prepared stock, cover and place in the oven for 1 1/2 - 2 hours until the lamb is tender.
- Once cooked remove from the oven to cool down.
- Fill the pie tins, pre-lined with the pastry, top with sliced blanched potatoes, brush with melted butter and cook for 30-35 minutes until the pastry is cooked and the potatoes are browned.
- Serve with pickled red cabbage or vegetables of your choice.