Gourmet Lamb Pie

Annelien Pienaar – Food Consultant
(Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist) www.annelienpienaar.co.za


1/4 cup olive oil
1 kg diced leg of lamb or shoulder 
1 red onion, thinly sliced
4 garlic cloves, thinly sliced
500g potatoes, peeled, cubed
2 carrots, peeled, cubed
1 cup Impala Vleis™ Prego Sauce
3 cups beef stock
1 tbsp curry powder
2 tbsp worcestershire sauce
2 tbsp chopped fresh rosemary
2 tbsp cornflour (maizena)
2 x 200 g sheets frozen ready-rolled puff pastry, partially thawed
1 egg yolk, lightly beaten with 5 tbsp milk

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.

Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.

Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.

TIP: Pressure cook for 40 minutes.

Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.

Note: for the perfect pie crust all ingredients should be COLD or else the butter in the pie dough will seep out and be soggy.

Preheat oven to 200°C. Lightly grease one 3cm-deep, 20cm (base) round glass or ceramic pie dish. Line base and sides of the dish with 1 sheet of pastry, trimming excess. Place dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or beans. Bake for 10 minutes. Remove baking paper and rice or weights.

Put lamb mixture in the prepared shell. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.

Bake for 25 to 30 minutes or until pastry is golden.
Remove from oven.
Allow to stand for 5 minutes before serving.

Portions: 4-6