Hunter & Barrel’s Delicious Braised Lamb Pot Pie

Winter may be rapidly coming to a close, but that doesn’t mean we can’t still enjoy the mouth-watering braised delights the season has to offer.

This signature braised lamb pot pie recipe from one of our favourite Sydney restaurants Hunter & Barrel is delicious and perfect for the final weeks of winter.

Ingredients:

• 1.5kg diced lamb shoulder or neck
• 80ml olive oil
• Flour for dusting
• Salt
• Pepper
• 500g diced carrots
• 500g chopped white onion
• 200g chopped garlic
• ½ head celery
• 1 bunch thyme
• 3 bay leaves
• 200ml tomato sauce
• 150ml Worcestershire sauce
• 75ml soy sauce
• 2 eggs
• 600g puff pastry

Method:

1. Mix flour, salt and pepper together.
2. Dust diced lamb in flour mix.
3. In a heavy base pot brown off the lamb in olive oil.
4. Add carrots, onion, garlic, celery, thyme and bay leave.
5. Brown vegetables until well cooked.
6. Add two litres of water and leave to simmer.
7. Once lamb is cooked check for seasoning.
8. Divide the mixture into six equal parts into ovenproof bowls.
9. Cut puff pastry into rounds slightly larger then the top of the bowls.
10. Place puff pastry rounds on top of bowls and pinch up against bowl.
11. Brush with egg wash and bake at 180 degrees until puff pastry is golden brown.