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Smoky Lamb Pot Pies
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.
- 2 tbsp olive oil
- 4 small lamb shanks
- 3 sprinkles flour, for dusting and rolling
- 1 large onion, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 2 tbsp smoked paprika
- 2 tsp ground cumin
- 2 red peppers, roasted and puréed
- 150ml red wine
- 2 tbsp sherry vinegar
- 2 tbsp honey
- 400ml passata
- 5 carrots, peeled and cut into 2cm pieces
- 2 medium potatoes, peeled and cut into 2cm pieces
- 450g shortcrust pastry
Total time required
- Preparation time:
- Cooking time:
*Step 2* We suggest to cool your mixture quickly by placing the pan in a bowl of ice, so make sure you're ready for when you take the mixture off the heat.
- 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.
- Remove from the pan and add the onion, garlic and remaining oil. Season and sauté for 6-8 minutes or until soft.
- 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.
- For the last 30 minutes, add the carrots and potatoes. Cool quickly* and refrigerate until required.
- 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.
- 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.