Italian Lamb Pie

Superb pie that is a family favourite

Superb pie that is a family favourite

Prep Time 20

Cook Time 3

Total Time 3 20

Servings people

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