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