High Country Pie

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 kg lamb, cubed
• 1/2 cup plain flour
• 1 teaspoon salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup onion, diced
• 1/2 cup leek, diced
• 2 garlic cloves, crushed
• 1/2 cup red wine
• 1/2 cup verjus
• 1 1/2 cups beef stock, reduced
• 2 tablespoons tomato paste
• 1 tablespoon mint jelly
• 1 tablespoon brown sugar
• 1/2 lemon, rind
• 2 tablespoons worcestershire sauce
• 1/2 cup carrot, diced
• 1 cup parsnip, diced
• 1 green apple, diced
• 1/2 cup mint relish
• 2 tablespoons rosemary, chopped
• 2 tablespoons mint, chopped
• 1 tablespoon parsley, chopped
• 1/2 cup green peas
• 1 cup chat potato, diced and parboiled
• 2 sheets butter puff pastry, cut into 8 equal squares, follow directions to bake
• mint relish, extra to garnish
• rosemary sprig, to garnish

Recipe

• 1 toss cubed lamb in flour seasoned generously with salt and pepper.
• 2 heat equal quantities of oil and butter in pan and lightly brown lamb, then transfer to a large heave based pot.
• 3 saute onions, leeks and garlic in same frying pan used for browning lamb.
• 4 add red wine to deglaze pan (you can leave the veggies in the pot to do this) then add to the large pot.
• 5 add verjus, stock, tomato paste, mint jelly, brown sugar, lemon rind, worcestershire sauce. simmer on low heat 1-2 hours or until lamb becomes tender, stirring occasionally.
• 6 then add carrots, potatoes, parsnips, apple, mint relish, rosemary, mint and parsley.
• 7 simmer for 10 minutes. add potatoes and the peas and cook until all vegetables are tender.
• 8 to finish, place pie mix into serving bowls topping each with a square of baked pastry.
• 9 garnish with 1 teaspoon of mint relish (optional) and a sprig of rosemary.