Creamy Lamb & Mushroom Pie

Ingredients

Filling

• 800 g lamb shoulder or leg, cut into bite-sized cubes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 250 g mushrooms, sliced
• 2 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• Salt and black pepper, to taste
• 2 tbsp butter
• 2 tbsp cake flour
• 1½ cups lamb or beef stock
• 1/2 cup fresh cream
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley, chopped

Pastry

• 1 sheet ready-made puff pastry
• 1 egg, beaten (for egg wash)

Method

1. Preheat the oven to 190°C.
2. Heat the olive oil in a large pan over medium-high heat.
3. Season the lamb with Smoke Craft, Garlic Melt, salt and black pepper.
4. Brown the lamb in batches, then remove and set aside.
5. In the same pan, sauté the onion for 3–4 minutes until softened.
6. Add the garlic and mushrooms and cook for 5–6 minutes until lightly browned.
7. Stir in the butter until melted, then sprinkle over the flour and cook for 1 minute.
8. Gradually whisk in the stock until smooth, then stir in the cream and Dijon mustard.
9. Return the lamb to the pan and simmer for 20–25 minutes, or until the lamb is tender and the sauce is thick and creamy.
10. Stir through the fresh parsley and transfer the filling to a pie dish. Allow to cool slightly.
11. Cover with the puff pastry, trim the edges and crimp to seal. Brush with beaten egg and cut a few small steam vents.
12. Bake for 25–30 minutes, or until the pastry is golden, crisp and puffed.
13. Rest for 5–10 minutes before serving.

BlixSam Tip

• Creamy mashed potatoes
• Buttered peas
• Roasted carrots
• Green beans
• Iced tea or a glass of red wine