McCain’s Favourite Winter Warming Recipes – McCain Lamb Pot Pie

30 Sep

2013-07-25 16.02.09 2013-07-25 16.02.47

What the hell happened to Spring??? Up here in the Highveld, it feels like another winter day and that’s making me wish for comfort food. So I decided that tonight we will have something warm and delicious. Here’s a really great and easy to follow recipe for Lamb Pot pie. Enjoy

Yield: Approximately 4 servings

Cooking time: 60-75 minutes

Filling:

500g   Lamb, Cubes

To Taste  Salt

To Taste  Pepper

100 g   Flour

2 Tbsp   Olive Oil

1 Tbsp   Butter

100 g   McCain Chef’s Solution Diced Onion

1    Garlic, clove, minced

1 cup    Celery + Leek, chopped

50 g    Tomato Paste

100 ml   Red Wine (*Optional)

1 Lt    Beef Stock

1   Tomato, chopped

5 Sprigs   Rosemary

Small Handful  Parsley

1   Bay Leaf

500 g    McCain Stew Mix

Pastry:

1 Roll   Puff Pastry

25-50 ml  Egg wash (equal amount egg and milk)

Method:

  1. Season the lamb cubes with salt and pepper and dust with the flour
  2. Heat oil and butter in a large pot over high heat and seal the lamb in batches until golden brown remove and keep aside for later use
  3. In the same pot add the McCain Chef’s Solution Diced Onion, garlic, celery, leek and cook until soft
  4. Add the tomato paste and cook for 1 to 2 minutes
  5. Deglaze with the red wine, add the beef stock and bring to the boil
  6. Add the lamb cubes, rosemary, parsley, bay leaf and bring to the boil, turn down the heat to low and simmer until the lamb is soft, but not falling apart
  7. Remove from heat, stir in the McCain Stew Mix, season with salt and pepper and allow to cool
  8. Preheat oven to 180C.  Roll out puff pastry and cut disks big enough to line a pie dish/s
  9. Divide the pie filling between the pie dish/s and top with the pastry lid
  10. Brush with egg wash and cut a small hole in the top
  11. Bake in the oven for 25-30 minutes or until the pastry is cooked and golden brown
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