Lamb and Red Wine pie

by Arnaud Mesureur March 06, 2017 2 min read

Lamb and Red Wine pie

Nothing says ‘autumn is here’ like a home made pie. The recipe below is rich and delicious and has the easiest home made pastry that will guarantee you bragging rights at the dinner table   

 

Lamb and Red Wine Pie   

Serves 4   

 

INGREDIENTS  

FILLING  

lamb shanks  

2 cups beef stock  

1 cupred wine   

2onions, diced 

cloves of garlic, crushed  

1carrot, diced 

2 stalkscelery, diced 

1-2 small dried chilies 

1 table spoon plain flour   

salt and pepperto taste  

 

PASTRY  

150g salted butter (unsalted is also fine, just add a pinch or two into the mix)   

250gplain flour  

2 eggs (1 x whisked and set aside) 

 

 

METHOD:  

 

FILLING  
Place the shanks, 1 onion, 2 cloves of garlic and stock into a large baking dish. Cook at 160 degrees for 4 hours.  

Once cooked pull apart meat with two forks, remove bones.  

 

In a large pot on the stove place oil, the other onion and garlic in and cook until lightly golden. Add carrot and celery and cook until just soft. Add chillies and lamb then wine. Leave at a low simmer until ¾ of the liquid has be absorbed.  

 

PASTRY:  

While liquid is reducing, grate the cold butter into the flour*. Mix together with a fork until it resembles bread crumbs, the idea here is not to melt the butter –keep it as cool as possible.  

Add one egg and mix until it comes together into a ball. Flatted into a disc and rap in cling wrap and place in the fridge until required.  

 

*This whole process  can be quicker if you blitz it in a food processor (but remember to switch to a plastic dough blade rather than the sharp slicing blade).  

 

FILLING 

Once the majority of the liquid has reduced down pour the remaining into a small bowl (don’t 

worry about draining all of it, just enough to make the gravy). Place about 1 tablespoon of this 

liquid in a small bowl and stir in the flour with a fork. Once you have made this into a paste, add 

the remaining liquid. If you tip all the flour into the liquid at once it tends to come out lumpy with 

flour. 

Add this gravy back into the pot and stir. It will become noticeably thicker. Pour the filling into a 

pie dish and cool slightly.  

  

PASTY:  

On a lightly floured bench, roll pastry into a circle that covers your pie dish. A tip here would be 

to roll the dough then hold the dish over the top of the pastry to see that it’s wide enough. Carefully place the pastry over the top of the pie dish and score the top in a diamond pattern with a small sharp knife. Where the diamond points meet, pierce a few holes to allow the steam to escape while cooking. Brush the top with egg and place in the oven at 180 degrees for 30 minutes or until the top is golden. Enjoy!



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From Hagen's:

Steak 1x 750 gram T-Bone

For the Salsa Verde 

1 banana shallot 

50 gram pickled jalapenos 

50 grams capers in brine drained  

1 tin Ortiz anchovy 

2 cloves garlic 

120 ml red wine vinegar

½ bunch parsley flat leaf 

½ bunch of coriander 

½ bunch mint

220 ml olive oil 

Flake salt pinch

 

For the tomato salad 

8 X Good quality Ripe truss/Roma tomatoes 

1 banana shallot

200 ml x Extra virgin olive oil 

100 ml x Red wine vinegar 

½ bunch green basil 

½ bunch thyme 

50 gram Capers 

 

Method

  1. Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
  2. Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl 
  3. Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
  4. Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge 
  5. Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil 
  6. Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper 
  7. Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper 
  8. Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
  9. Spoon the caper and shallot dressing over the top of the tomatoes and place the basil over the top of that 
  10. After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately 
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