Growing up, my mother’s specialty dish was a hearty roast lamb. It was by far the family favourite, preferred over pork, beef and chicken. I think my mum started cooking it because my father had grown up eating roast lamb every Sunday, cooked by my grandmother. When my grandmother passed away, my mum, her daughter-in-law, kept up the tradition. And of course, it was served with all the great British trimmings – mint sauce, gravy, potatoes, carrots, peas…
I have for you here a reinvention, if you will. I called on my memories of roast lamb and the flavours that it entailed. My pie has potatoes, carrots, mint and peas! Reminiscent of old fashioned family Sunday dinners. A meal for a winter Sunday lunch, for family gathered around. To share a good bottle of red wine, and to spend the afternoon debating answers to the Sunday quiz.
Roast Lamb Pie
- 1.5 kg lamb shoulder, bone on
- 1 tbs olive oil
- 1 red onion, cut into chunks
- 4 rashers bacon, diced
- 1 tbs plain flour
- 1 cup red wine
- 2 cups beef stock
- 1 clove garlic, finely chopped
- 1 tsp dried rosemary
- ½ tsp dried parsley
- ½ tsp dried thyme
- 1 bay leaf
- 2 tbs tomato paste
- 2 carrots, cut into thick rounds
- 500g potatoes, washed, peeled and diced into 2 cm chunks
- 1 tbs apple cider vinegar
- Salt, pepper
- 1 cup frozen peas
- 1 handful of fresh mint, coarsely chopped
- 1 sheet store-bought puff pastry
- 1 egg, beaten
- Heat oil in slow cooker set to ‘sear’ mode (or use heavy bottomed saucepan on stove). Sear lamb until browned all over. Add red onion and bacon and stir.
- Add flour and stir for 1-2 minutes until juices are thickened.
- Add red wine to deglaze the bottom of the pan. Cook until liquid reduces by half. Transfer lamb to slow cooker.
- Add beef stock, garlic, herbs, tomato paste, carrots, potatoes and vinegar. Season with salt and pepper.
- Set slow cooker to ‘slow cook’ mode and cook for 3 hours on high or 6 hours on low.
- Once ready, set slow cooker to ‘sear’ mode again and bubble until liquid thickens. Stir through peas and mint.
- Spray a pie dish with oil and preheat the oven to 180° Celsius.
- Spoon the pie filling into the dish and top with the pastry sheet, using a little oil to seal the edges. Prick several holes in the pastry with a fork and brush with beaten egg.
- Bake in the oven for 15-20 mins until pastry is golden and puffed. Serve with fresh mint.