- Recipes
Smoky Lamb Pot Pies
Smoky Lamb Pot Pies
By Morrisons
Published on 26 November 2020
These pies may look scary, but they're a delicious dish and well worth the wait. They're as at home on a normal dinner table as they are as a Halloween serving.Time and servings
3 hrs 40 minsTotal time
6Servings
15 minsPrep time
3 hrs 25 minsCooking time
Ingredients
- 2 tbsp of sherry vinegar
- 150 ml of red wine
- 2 cloves of garlic, peeled and chopped
- 400 ml of passata
- 3 sprinkles of flour, for dusting and rolling
- 2 tbsp of olive oil
- 2 red peppers, roasted and puréed
- 2 tsp of ground cumin
- 2 tbsp of smoked paprika
- 1 large of onion, peeled and chopped
- 4 small of lamb shanks
- 450 g of shortcrust pastry
- 2 medium of potatoes, peeled and cut into 2cm pieces
- 5 carrots, peeled and cut into 2cm pieces
- 2 tbsp of honey
Method
Step 1
Place 1 tsp of the oil in a large non-stick pan over a high heat. Season the meat, sprinkle with flour and brown on all sides.Step 2
Remove from the pan and add the onion, garlic and remaining oil. Season and sauté for 6-8 minutes or until soft.Step 3
Add the paprika, cumin, roasted pepper purée, red wine, vinegar, honey and passata. Cover and cook over a medium-low heat for 2-3 hours or until the meat is falling off the bone.Step 4
For the last 30 minutes, add the carrots and potatoes. Cool quickly* and refrigerate until required.Step 5
Heat the oven to 220°C/200°C fan/Gas 7. Once the meat has cooled completely, spoon any excess fat off the stew and remove the lamb bones. Divide the stew into 6 individual round ovenproof bowls and stand the bones into the middle of 4 of them.Step 6
Roll the pastry out and cut rounds to fit over the bowls, cutting a small circle in the middle to fit around the bone. Press the edges down with a fork to seal. Bake for 25 minutes or until the pastry is golden and flaky.