The Lamb pie has taken on many forms over the past few years. As child growing up in the Karoo we we're fed copious amounts of lamb, and the lamb pie was by far our favourite. Deliciously rich and tender blocks of lamb covered in a dark and ever so rich gravy topped with a bread dough like batter. This is our version of the lamb pie, our signature at the restaurant.

For the Lamb pie filling:
 Olive oil
 800g leg of lamb, cubed
 1 onion, chopped finely
 2 garlic cloves, crushed
 1/4 cup flour
 1/2 cup good quality red wine
 3 cups beef stock
 2 tbsp tomato purée
 2 bay leaves
 Salt and freshly ground pepper.

Heat oil in a large pot. Mixed the flour with the lamb cubes and fry the lamb in batches until golden brown. Take out of the pan and set aside. Add a bit more oil and fry the onion and garlic, add the bay leave, stock, wine and tomato puree. Mix a little bit of the liquid with the rest of the flour (that you dusted the lamb with) and mix into the liquid, cook until slightly thickening and return the lamb to the pot. Simmer covered for about an 1 3/4hour or until tender. If the sauce gets to thick, add little bit of wine or stock. Uncover the pot and simmer for 10 minutes until the mixture is thickened slightly

For the pastry cases:

1 1/4 cup flour, sifted
125g cold butter, cubed
2 egg yolks
2 tbsp iced water

Rub the butter into the flour until it resembles bread crumbs. Add the egg yolks and water and mix until the dough just comes together. Knead dough lightly on a floured surface until smooth. Wrap pastry in plastic wrap and refrigerate for 30 minutes. Preheat oven to 200C

Divide dough into four portions and roll out large rounds between two sheets of grease proof paper, big enough to line 1 cup metal pie dishes. Lift pastry into dishes, press into sides, trim edges and place dishes on an oven tray. Blind bake for 10 minutes. Remove paper and beans carefully from pastry cases and bake uncovered again for 10 minutes or until pastry cases are crisp and dry.

For the pea mash:
2 1/4 cups peas
2 medium potatoes
20g butter
1/3 cup milk
20g chopped mint
Salt and pepper

Boil peas and potatoes separately, until tender. Drain. Blend peas until smooth. Mash potato with the warm milk and butter in a large bowl, stir in peas and mint and season to taste

To serve, spoon the lamb filling into the pie dishes and top with minted pea mash

Britta Lloyd
3/6/2012 09:24:07 pm

Can please have a table reservation on Friday March 23 for lunch for two?

6/22/2012 05:47:54 am

I just created a weebly account after finding your blog, thanks.


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    April 2012
    November 2011


    Lamb Pie
    Minted Pea Mash