Recipe Servings: 5
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Cook Time: 1 hr 30 mins
Cuisine: American Cuisine
Difficulty Level: Medium
Ingredients
- 800 Gram Minced Lamb
- 60 Gram Leeks, chopped
- 150 Gram Carrot (diced)
- 75 Gram Onion, chopped
- Few sprigs Rosemary
- 2 tsp Tomato paste
- 2 Nos Bay leaf
- 2 Nos Garlic cloves
- 50 Gram Butter (for pie)
- 2 sheets Puff Pastry
- 3 Tbsp Plain flour
- 3 Tbsp Olive oil
- To taste Salt
- To taste Pepper
Method
- 1.Heat oil in a medium size dish over moderate warmth. Include the minced meat and cook until meat begins to caramelize.
- 2.Add the staying one tablespoon of oil and cook the leeks and carrots for five minutes.
- 3.Add the red wine and rosemary; stew for five minutes, mixing incidentally.
- 4.Now include the tomato glue, sound leaves, salt and pepper, and the stock, and bring to the bubble, stew for 35-40 minutes.
- 5.Heat broiler to 180C, delicately margarine a, profound pie dish, and fill it with the sheep stew. Wrap the baked good sheets over the pie dish.
- 6.Brush with the egg wash, and heat for 30 minutes or until brilliant. Sprinkle some rosemary on top.
- 7.Cut cherry tomatoes and dark olive in to half and stick in to pie for a creepy look. Serve.
Key Ingredients: Minced Lamb, Leeks, Carrot (diced), Onion, Rosemary, Tomato paste, Bay leaf, Garlic cloves, Butter (for pie), Puff Pastry, Plain flour, Olive oil, Salt, Pepper