Lamb and Red Wine pie

by Arnaud Mesureur March 06, 2017 2 min read

Lamb and Red Wine pie

Shop This Recipe

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!



Also in Organic Recipes

Chipotle Glazed Ham with Clementine Day
Chipotle Glazed Ham with Clementine Day

by Olivia McCrimmon November 26, 2021 3 min read

Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of ​Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Porterhouse Roast + Chimichurri with Oliver Hagen
Porterhouse Roast + Chimichurri with Oliver Hagen

by Olivia McCrimmon November 26, 2021 2 min read

Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad
Thanksgiving Leftover Sando with Cousin Pat
Thanksgiving Leftover Sando with Cousin Pat

by Olivia McCrimmon November 26, 2021 1 min read

There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.