New Zealand Lamb
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    Rich Lamb and Red Wine Pie

    New Zealand Lamb

    Cut:Cut: Leg

    Serves:Serves: 6

    Preparation time:Preparation time: 45 mins

    Cooking time:Overall cooking time:

    2 hrs 25 mins

    Temperature:Temperature: 190°C/Gas 5

    Cooking method:

    1. Preheat the oven to 190°C/Gas 5. Season the lamb with ground black pepper. Heat 1 tbsp of the oil in a large frying pan and fry the meat in three batches until well browned, turning frequently and adding a little more oil if necessary. Transfer the lamb to a large flame proof casserole and set aside.
    2. Heat the remaining oil in the frying pan and cook the shallots and garlic for 4–5 minutes until lightly browned. Put on a plate and set aside. Add the bacon to the pan and cook for 2-3 minutes until crisp. Add to the lamb.
    3. Dissolve the stock cube in 400ml/14floz boiling water and pour over the lamb. Add the red wine, tomato purée, thyme and bay leaf. Bring to the boil on the hob, then cover and transfer to the oven. Cook for 1 hour.
    4. Remove casserole from the oven and stir in the shallots, garlic, mushrooms and cornflour paste. Return to the oven for a further 30 mins until the lamb is tender. Season to taste and leave to cool.
    5. One hour before serving, preheat the oven to 200C/Gas 6. Spoon the lamb mixture into a 1.7 litre/3pt pie dish. Brush the edge of the dish with egg. Roll out the pastry on a lightly floured board until 5mm/1/4 in thick.
    6. Cut two or three strips of pastry approximately 2cm/3/4 inch wide from the sides of the pastry and then press on to the edge of the pie dish. Brush with a little more egg. Carefully cover filling with the rest of the pastry and press edges well to seal.
    7. Trim excess pastry and ‘knock up’ the edges with a horizontally held knife. Decorate with any pastry trimmings and glaze with egg. Bake for 35-40 minutes until the pastry is puffed up and golden brown and the filling is piping hot. Serve with mashed potatoes and runner beans.

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