Lamb pie

Deur Barbara Joubert, SARIE KOS Herfs 2009

Lamb pie Foto’s: Micky Hoyle Galery
  • 2 kg leg of lamb, cubed
  • 70 g (125 ml) cake flour
  • salt and freshly ground black pepper to taste
  • 30 ml olive oil
  • 30 ml butter
  • 3 onions, halved and thinly sliced
  • 2 cloves of garlic, finely chopped
  • 200 ml red wine
  • 300 ml beef stock
  • 2 bayleaves
  • 5 ml dried thyme

Potato pastry

  • 200 g self-raising flour
  • pinch of salt
  • 150 g unsalted butter, finely diced
  • 2 boiled potatoes (without jackets), mashed
  • 1 egg, beaten slightly

Preheat the oven to 180 °C. Roll meat in flour and season with salt and black pepper. Shake off excess flour. Heat olive oil in a saucepan and brown the meat (not all at once). Take the meat out and set aside. Melt the butter in the same saucepan and fry onions for about 5 minutes until soft. Add garlic and fry for another minute. Put the meat back in the saucepan with the red wine, stock, bayleaves and thyme. Season with salt and black pepper. Bring to the boil and cover with a lid. Put saucepan in the oven for 1 – 1½ hours until the meat is soft. Remove and spoon into a 1,5 litre pie dish. Allow to cool before adding the pastry. While the filling cools, make the dough. Sift the self-raising flour into a large mixing bowl. Add the salt. Rub in the butter until it looks like breadcrumbs. Add the mashed potatoes and mix until a dough forms. Cover with cling wrap and refrigerate for 30 minutes. Heat oven again to 180 °C. Roll out the pastry on a surface sprinkled with flour. The dough can be quite soft. Use a cookie cutter to cut circular dough pieces. Place the circles on top of the pastry. Paint the pastry with beaten egg and put the pie in the hot oven for 30 – 35 minutes.

  • Assistent Lynnae Janse van Rensburg

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