Step up your chef game with this rustic lamb pot pie! It’s as easy as 1, 2, 3 when it comes to making your own homemade flakey shortcrust pastry, under which tender lamb leg swims in a rich red wine and thyme sauce, just waiting to be devoured! Accompanied by a light fresh salad, you’ll be hoping the mouthfuls never end.
Lush Lamb Pot Pie
Lush Lamb Pot Pie
with homemade shortcrust pastry & a fresh salad
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Butter
- Cake Flour
- Free-range Lamb Leg
- Fresh Thyme
- NOMU Roast Rub
- Onion
- Onions
- Peas
- Red Wine
- Salad Leaves
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Egg/s
- Milk
TIME TO PASTRY!
Preheat the oven to 200°C. Boil a full kettle. Place 160ml (about ⅔) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix in ½ of the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Add the lamb chunks and the rub and fry for 2-3 minutes, shifting as they colour. Whisk in 1 tbsp of the remaining flour and the red wine, until the flour is fully incorporated. Add the beef stock, the rinsed thyme, 100ml of boiling water, and the tomato paste. Simmer, uncovered, for about 4 minutes, until the lamb is soft and the sauce has reduced. If the lamb is not soft, add another splash of water and continue simmering until soft. Season to taste and remove the thyme stalk.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and use to roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
WORLD PEAS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of oil and seasoning.
I SPY A DELICIOUS PIE!
Pile up a plate of the leafy salad. Serve with a hearty helping of lamb pot pie. Dig in!
Cake Flour - 250ml
Butter - 50g
Onion - 1
Free-range Lamb Leg - 160g
NOMU Roast Rub - 5ml
Red Wine - 50ml
Beef Stock - 10ml
Fresh Thyme - 4g
Tomato Paste - 10ml
Peas - 50g
Salad Leaves - 20g
TIME TO PASTRY!
Preheat the oven to 200°C. Boil a full kettle. Place 320ml (about ⅔) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix in the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft and translucent, shifting occasionally. Add the lamb chunks and the rub and fry for 2-3 minutes, shifting as they colour. Whisk in 2 tbsp of the remaining flour and the red wine, until the flour is fully incorporated. Add the beef stock, the rinsed thyme, 200ml of boiling water, and the tomato paste. Simmer, uncovered, for about 4 minutes, until the lamb is soft and the sauce has reduced. If the lamb is not soft, add another splash of water and continue simmering until soft. Season to taste and remove the thyme stalks.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and use to roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
WORLD PEAS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of oil and seasoning.
I SPY A DELICIOUS PIE!
Pile up a plate of the leafy salad. Serve with a hearty helping of lamb pot pie. Dig in!
Cake Flour - 500ml
Butter - 100g
Onion - 1
Free-range Lamb Leg - 320g
NOMU Roast Rub - 10ml
Red Wine - 100ml
Beef Stock - 20ml
Fresh Thyme - 8g
Tomato Paste - 20ml
Peas - 100g
Salad Leaves - 40g
TIME TO PASTRY!
Preheat the oven to 200°C. Boil a full kettle. Place 500ml (about ⅔) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix in ¾ of the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft and translucent, shifting occasionally. Add the lamb chunks and the rub and fry for 2-3 minutes, shifting as they colour. Whisk in 3 tbsp of the remaining flour and the red wine, until the flour is fully incorporated. Add the beef stock, the rinsed thyme, 300ml of boiling water, and the tomato paste. Simmer, uncovered, for about 4 minutes, until the lamb is soft and the sauce has reduced. If the lamb is not soft, add another splash of water and continue simmering until soft. Season to taste and remove the thyme stalks.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and use to roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
WORLD PEAS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of oil and seasoning.
I SPY A DELICIOUS PIE!
Pile up a plate of the leafy salad. Serve with a hearty helping of lamb pot pie. Dig in!
Cake Flour - 750ml
Butter - 150g
Onions - 2
Free-range Lamb Leg - 480g
NOMU Roast Rub - 15ml
Red Wine - 150ml
Beef Stock - 30ml
Fresh Thyme - 12g
Tomato Paste - 30ml
Peas - 150g
Salad Leaves - 60g
TIME TO PASTRY!
Preheat the oven to 200°C. Boil a full kettle. Place 650ml (about ⅔) of the flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix in the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pot over a medium-high heat with a drizzle of oil. When hot, fry the diced onion for 6-7 minutes until soft and translucent, shifting occasionally. Add the lamb chunks and the rub and fry for 2-3 minutes, shifting as they colour. Whisk in 4 tbsp of the remaining flour and the red wine, until the flour is fully incorporated. Add the beef stock, the rinsed thyme, 400ml of boiling water, and the tomato paste. Simmer, uncovered, for about 4 minutes, until the lamb is soft and the sauce has reduced. If the lamb is not soft, add another splash of water and continue simmering until soft. Season to taste and remove the thyme stalks.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and use to roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven for 15-20 minutes, until the pastry is golden and cooked through.
WORLD PEAS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of oil and seasoning.
I SPY A DELICIOUS PIE!
Pile up a plate of the leafy salad. Serve with a hearty helping of lamb pot pie. Dig in!
Cake Flour - 1L
Butter - 200g
Onions - 2
Free-range Lamb Leg - 640g
NOMU Roast Rub - 20ml
Red Wine - 200ml
Beef Stock - 40ml
Fresh Thyme - 15g
Tomato Paste - 40ml
Peas - 200g
Salad Leaves - 80g
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