Ed Halmagyi's Lamb And Rosemary Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.Heat oil in a large saucepan over medium heat. Add the lamb and cook until browned.
• STEP 3.Add the onion, garlic, and rosemary to the saucepan and cook for a few minutes until fragrant.
• STEP 4.Stir in the flour and cook for another minute.
• STEP 5.Gradually add the beef stock, stirring constantly, until the mixture thickens.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Transfer the mixture to a pie dish and cover with the puff pastry.
• STEP 8.Brush the pastry with beaten egg and make a few small slits on top for steam to escape.
• STEP 9.Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and crispy.
• STEP 10.Allow the pie to cool for a few minutes before serving.
• STEP 11.Serve the Lamb and Rosemary Pie with a side of mashed potatoes and steamed vegetables.

Cooking Tips

• For extra flavor, marinate the lamb in rosemary, garlic, and olive oil overnight before cooking.
• If you prefer a thicker gravy, you can add a cornstarch slurry to the mixture.
• To save time, you can use store-bought puff pastry instead of making your own.

Storage and Serving

• Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pie in the oven at 180°C (350°F) for about 15-20 minutes, or until heated through.
• Serve the reheated pie with a fresh salad for a delicious lunch.