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Lamb and Mushroom Pies

INGREDIENTS
 2kg cubed leg of lamb or your favourite cut
 NOMU Salt Grinder
 NOMU Black Pepper Grinder
 Flour to dust
 NOMU Extra Virgin Olive Oil
 1 large onion, finely chopped
 2 large carrots, finely diced
 1 celery stalk, finely sliced
 1 tbsp NOMU Roast or Lamb Rub
 2 tsp roughly chopped fresh rosemary
 3 garlic cloves, crushed
 4 tsp tomato paste
 500ml red wine
 1L prepared NOMU Concentrated Liquid Lamb STOCK
 400g tinned chopped tomatoes
 2 NOMU Cook's Collection Whole Bay Leaves
 500g mixed mushrooms, quartered
 NOMU Sea Salt and Black Pepper, to taste
 500g good quality store bought butter puff pastry
 1 egg yolk
 1 tbsp milk
 Sprigs of fresh rosemary, to garnish
DIRECTIONS
1

Season the lamb cubes with NOMU Sea Salt and Black Pepper and dust in the flour, shaking off the excess. Heat a large casserole pot over high heat until it begins to smoke, add a good drizzle of olive oil and fry the lamb cubes in three batches until nicely browned and caramelized. Remove the meat and set aside. Add the onion, carrot, and celery, and sauté until the onion is soft and translucent. Add the NOMU Roast or Lamb Rub, fresh rosemary and garlic and fry for a further 2 minutes. Add the tomato paste and fry for 5-10 minutes while continuously scraping the base of the pan.

Deglaze the pot with the red wine and then simmer to reduce by two-thirds. Once reduced, add the prepared NOMU Lamb STOCK, chopped tomatoes and NOMU Cook's Collection Whole Bay Leaves. Reduce the heat to a gentle simmer and add the browned lamb back to the pot. Cover with a lid and cook gently for 2 hours.

Add the mushrooms and cook for a further 15 minutes. Season well with NOMU Sea Salt and Black Pepper to taste. Spoon the mixture into 10 individual pie dishes.

Preheat oven to 220°C.

Using a small 5cm-diameter round cutter, cut out several small disks and layer roughly on top of the pie filling in each dish. Alternatively using a saucer or side plate cut out larger circles to fit the bowl. Combine the egg yolk and milk, and brush lightly over the top of the pastry. Place the dishes into the oven, turn the heat down to 180°C and bake for 20-25 minutes or until beautifully browned and puffed up. Remove from the oven, garnish with fresh rosemary sprigs and serve warm with baby vegetables or a green salad.

Nutrition Facts

Servings 10