recipes
Lamb Pies with minted gravy
2021-03-27
Ingredients
- 1 pct. ready prepared short crust pastry
- 2 lamb rump chump
- 1 finely chopped onion
- 1 finely chopped carrot
- Flour for dusting
- 1 cup tomato juice
- 1 cup red wine
- Beef stock (Knorr)
- Gravy granules (Knorr)
- 2 mashed potatoes (Knorr)
- Butter (Valio)
- Cream
- Mint sauce (Coleman’s)
- Parmesan cheese
- Broccoli florets
- Fresh mint
Method
Cut the lamb into neat dice, season with salt & pepper and roll in flour.
Seal the meat in hot oil in a double bottom sauce pan till browned, next stir in the vegetables.
Pour in the wine, allow evaporation, stir in the tomato juice and enough stock to cover the meat.
Set the mixture to simmer until meat is tender, thicken the sauce with enough gravy granules and finish with a spoon of mint sauce.
Cook the potatoes, skin on till soft, peel whilst still hot and mash with a knob of butter, cream, salt, pepper, grated cheese & horseradish sauce.
Line pie mould with short pastry, fill with the lamb stew and cover with the mash potatoes.
Brush with extra melted butter and bake until pastry is baked and potatoes golden
Serve the pies with cooked broccoli & fresh mint
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