Lamb & Rosemary Pot Pie

Ingredients

Filling

• 800 g lamb shoulder, cut into bite-sized cubes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, sliced
• 250 g mushrooms, sliced
• 2 tbsp BlixSam Smoke Craft Spice
• 1 tsp BlixSam Garlic Melt
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• Salt and black pepper, to taste
• 2 tbsp butter
• 2 tbsp cake flour
• 2 cups lamb or beef stock
• 1 tbsp Worcestershire sauce
• 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 ovenproof pot over medium-high heat.
3. Season the lamb with Smoke Craft, Garlic Melt, salt and black pepper, then brown in batches. Remove and set aside.
4. In the same pot, sauté the onion, carrots and celery for 5 minutes.
5. Add the garlic and mushrooms and cook for another 3–4 minutes.
6. Stir in the rosemary and thyme until fragrant.
7. Add the butter, then stir in the flour and cook for 1 minute.
8. Gradually pour in the stock while stirring until smooth, then add the Worcestershire sauce.
9. Return the lamb to the pot and simmer gently for 35–40 minutes, or until the lamb is tender and the sauce has thickened.
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 the beaten egg and cut a few small slits in the top.
12. Bake for 25–30 minutes, until the pastry is golden, crisp and puffed.
13. Rest for 5–10 minutes before serving.

BlixSam Tip

• Creamy mashed potatoes
• Buttered green beans
• Honey-glazed carrots
• Garden salad
• Iced tea or a glass of red wine