Rosemary Lamb and Kidney Pie

Rosemary Lamb and Kidney Pie

Published on May 24, 2019 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Is there anything more comforting than a hearty meat pie with chunks of lamb and kidney all bundled up in golden pastry!

 

This is a dish, where I love using the camp oven in the oven to prepare the meat filling. The flavours are captured in the pot whilst preparing this gorgeous dish. Camp ovens hold an even heat and are a great pot to have in the kitchen when reducing liquid to make a thick gravy.

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Ingredients

  • 600g lamb shoulder, boned
  • 300g diced lamb kidney
  • 1 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 3 garlic chives finely chopped
  • 2 spring onions finely chopped
  • 20g fresh rosemary, finely chopped
  • 4 cloves garlic crushed
  • 1 carrot finely, chopped
  • 4 tbsp plain flour
  • 330ml Monteiths Black Beer
  • ¼ cup olive oil
  • 1 cup beef stock
  • 1 sheet puff pastry
  • 1 sheet shortcrust pastry
  • 1 egg yolk, lightly beaten

Instructions

  1. Dice lamb shoulder in 2cm pieces, removing excess fat.
  2. Dust the lamb and kidney in plain flour. Heat 1 tbsp oil over medium/high heat in 11” camp oven or a 6-litre oven proof dish, add half the lamb and brown, stirring occasionally. Transfer to a plate. Repeat with remaining lamb and kidney.
  3. Add remaining oil to camp oven and lightly fry garlic, carrot, garlic chives and spring onion.
  4. Add tomato paste, Worcestershire sauce, black beer and stock to camp oven and stir.
  5. Return lamb to the camp oven, stir in rosemary, increase heat and bring to the boil.
  6. Place camp oven in the oven on 140 degrees and slowly simmer for an hour with the lid on.
  7. Remove lid from camp oven and cook for another hour, stirring occasionally until liquid reduces to a thick gravy and the meat is tender. Add salt and pepper to taste. Remove from oven and cool slightly.
  8. Line a deep pie dish with shortcrust pastry and fill with lamb stew. Use a sheet of puff pastry for the lid, pinch edges together with your fingers to seal. Brush beaten egg wash on top of the pie and cut in an air hole.
  9. Bake in the oven for 20-30 minutes until pie is dark and golden and cooked through.
  10. Serve with mashed sweet potato and steamed broccolini.
  • Servings : 4
  • Recipe Type : ,
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