Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
LAMB AND MUSHROOM PIES

LAMB AND MUSHROOM PIES

Servings: 10

Ingredients

2kg cubed leg of lamb or your favourite cut
Flour, to dust
1 large onion, finely chopped
2 large carrots, finely diced
1 celery stalk, finely sliced
2 tsp roughly chopped fresh rosemary
3 garlic cloves, minced
4 tsp tomato paste
500ml red wine
400g tinned chopped tomatoes
500g mixed mushrooms, quartered
500g good quality store bought butter puff pastry
1 egg yolk
1 tbsp milk
Sprigs of fresh rosemary, to garnish

Directions

Season the cubed lamb with 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 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 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 Lamb STOCK, chopped tomatoes and 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 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 from the pastry sheet 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.

Ingredients

2kg cubed leg of lamb or your favourite cut
Flour, to dust
1 large onion, finely chopped
2 large carrots, finely diced
1 celery stalk, finely sliced
2 tsp roughly chopped fresh rosemary
3 garlic cloves, minced
4 tsp tomato paste
500ml red wine
400g tinned chopped tomatoes
500g mixed mushrooms, quartered
500g good quality store bought butter puff pastry
1 egg yolk
1 tbsp milk
Sprigs of fresh rosemary, to garnish

Directions

Season the cubed lamb with 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 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 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 Lamb STOCK, chopped tomatoes and 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 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 from the pastry sheet 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.

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum