Alcohol Eggs Europe Herbs Italian Lamb Pastry Pies and Tarts

Italian Lamb Pie

Lamb Pie - TheRecipe.Website

Italian Lamb Pie is an amazing recipe that takes lamb pie to a new level. Adding olives, roasted red peppers and white wine creates a barrage of textures, flavours and aromas. that is addict able. Serve as a main dish, it will be so popular that you will be making two at a time.

Lamb Pie - TheRecipe.Website

Italian Lamb Pie

Superb pie that is a family favourite
4.82 from 54 votes
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Course: Main Dish
Cuisine: Italian
Keyword: Alcohol, Eggs, Herbs, Lamb, Pastry, Pies/Tarts, Stock
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 people
Calories: 1316kcal

Ingredients
 

Instructions

  • Preheat the oven to 140°C
  • Season the chunks of lamb and dust with a little flour.
    1.6 kg boneless lamb shoulder, Plain Flour
  • Heat a little oil in a large frying pan and brown the lamb in batches.
    olive oil
  • Put the lamb into a casserole dish.
  • Add another 1 tbsp of oil to the frying pan. Fry the onion until soften and add it to the casserole dish with the garlic and wine.
    400 ml white wine, 1 large onion, 1 bulb garlic
  • Set it on the hob and bring to the boil and simmer for 2 minutes.
  • Add the stock and herbs and cover the dish and put in the oven,
    500 ml chicken stock, 3 leaves bay, 8 – 10 sprigs thyme
  • Cook for 2 hours, or until the lamb is tender.
  • Remove the lamb and set aside in a large pie dish.
  • Remove the thyme, bay leaves and garlic as these have now done their job.
  • Put the casserole over a high heat and simmer the juices, until glossy. Pour over the lamb; set aside to cool.
  • Stir in the peppers, olives and parsley.
    450 g roasted red peppers, 100 g green olives, 1 bunch parsley
  • Turn the oven up to 200°C.
  • Lightly flour a clean surface and roll out the pastry until about 5mm.
  • Brush the rim of the pie dish with beaten egg and cover with the pastry lid.
    1 large eggs, 500 g shortcrust pastry
  • Remove any excess pastry from the dish and make a good seal.
  • Cut a small steam hole in the centre. 
  • Brush the top of the pie with beaten egg,
  • Bake for 35-40 minutes, or until golden. depending on your oven.
  • Serve with fresh seasonal greens

Nutrition

Calories: 1316kcal | Carbohydrates: 46g | Protein: 69g | Fat: 89g | Saturated Fat: 28g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 31g | Cholesterol: 280mg | Sodium: 1400mg | Potassium: 822mg | Fiber: 3g | Sugar: 3g

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