Lamb and Rosemary Pie
Ingredients
1kg diced lamb
1 tablespoon olive oil
2 onions
1 teaspoon crushed garlic
1/4 cup plain flour
1/4 cup tomato paste
500ml beef stock
1 tablespoon Worcestershire sauce
2 teaspoons rosemary
1 egg
1 sheet ready rolled puff pastry
Method
Peel and coarsely chop onion.
Lightly beat egg.
Heat oil in a large saucepan.
Cook lamb until browned all over.
Remove lamb.
Add onion and garlic to same pan, cook stirring until onion is soft.
Add flour and tomato paste, cook stirring until mixture thickens and bubbles.
Gradually stir in stock and sauce stir until mixture boils and thickens.
Return lamb and juices to pan.
Simmer uncovered for 45 minutes stir in rosemary.
Preheat oven to 230C.
Place cooled lamb mixture into 1.5L ovenproof dish.
Brush around the edge with egg.
Top with pastry gently press to seal, trim edges.
Brush pies with remaining egg, bake uncovered in hot oven about 20 minutes.
