Name: Smoky Lamb Pot Pies
Prep time: 15 min
Cook time: 205 min
Total time: 220 min
Yield: 6
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

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.

Shop for ingredients

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.

Smoky Lamb Pot Pies