Makes one medium sized pie in a glass pie dish
Preparation Time: 10 minutes approx
Cooking Time: 15 minutes for contents and then 40 minutes approx in oven when ready to bake
Use frozen puff pastry from supermarket for the lid. Follow the directions on the pack.
To make the meat inside the pie:
700g lamb shoulder meat from butcher diced (must be shoulder as its the soft meat)
1 onion diced roughly
1 tablespoon of cornflour
1/4 cup red wine
1/2 cup beef stock (this can vary so add more if its too dry)
50g sachet of tomato paste
1 teaspoon of Worcestershire sauce (optional)
1 tablespoon of fresh garden rosemary chopped fine
Optional use of Moroccan seasoning on the meat while cooking ( i use a pinch)
Handful of dates chopped (optional)
Place the lamb meat in a fry pan with a little low fat butter or oil and cook in batches until brown. Set aside and then cook the onion until soft in the same pan and add the cornflour with the stock, paste, sauce and wine. Add dates chopped if you like with additional Moroccan spices.
Let the mixture cook for 5 minutes then add the lamb meat and cook for a further 40 minutes until thickened.
Pour meat mix into the pie dish and let the meat cool for around 10 - 20 minutes then you can place your pastry lid on and glaze pie lid with a little beaten egg.
Make a little hole in the lid somewhere so the heat can escape while cooking. Bake for around 40 minutes on 180 degrees celsius fan forced. Check often with your oven as some may cook faster. Cover with foil if over browning.
This pie can be prepared a day ahead and placed in fridge until ready to cook and eat.
