Christmas Shredded Lamb Pie

 Enjoy a delicious, shredded lamb pie just in time for Christmas!

Ingredients:

  • 2 cups cooked shredded lamb
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup frozen mixed vegetables (peas, carrots, and corn)
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • ½ cup lamb or beef stock
  • 1 tsp fresh rosemary or thyme, chopped (optional)
  • 1 packet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Salt and pepper, to taste

How To Make Christmas Shredded Lamb Pie

  1. Heat a drizzle of oil in a large pan over medium heat. Sauté the onion until softened, about 3 minutes. Add garlic and cook for 1 minute. Stir in the shredded lamb, mixed vegetables, tomato paste, smoked paprika, and fresh herbs.
  2. Pour in the lamb or beef stock and stir to combine. Let it simmer for 5-7 minutes, allowing the flavours to meld and the mixture to thicken. Season with salt and pepper to taste. Set aside to cool slightly. Preheat the oven to 200°C. Roll out the puff pastry and cut it to fit your pie dish. Line the dish with one layer of pastry, use a fork to poke the pastry and bake for 10 minutes. Remove the par baked pie shell and spoon over the lamb filling. Cover with another layer of pastry, sealing the edges by pinching or crimping. Brush the top of the pastry with beaten egg to give it a golden crust.
  3. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown. Allow the pie to cool slightly before serving with a crisp salad or roasted vegetables.

Chefs Tip:

  1. You can also use any leftover roast like chicken.
  2. Try to not overwork the dough as it will result in tough pie crust
  3. Make an incision using a sharp knife in the center of the pie which will allow steam to escape.