Hearty lamb pie with rosemary potato dumplings

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How to make Hearty lamb pie with rosemary potato dumplings

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 1:20
  • Total Time : 1:40

Ingredients

  • 600g potato, peeled, cubed
  • 1 tablespoon milk
  • 3 teaspoons butter
  • 1 tablespoon rosemary paste
  • 1 teaspoon olive oil
  • 2 leeks (white part only), trimmed, washed, thinly sliced
  • 1 large carrot, peeled, finely diced
  • 2 teaspoons minced garlic
  • 500g lamb mince
  • 1 tablespoon plain flour
  • 1 teaspoon dried mixed herbs
  • 2 dried bay leaves
  • 1 1/2 cups Massel chicken style liquid stock
  • 1/4 cup tomato paste
  • 3 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Place potato in a large pan over high heat. Cover with cold water. Cover, bring to the boil. Boil for 12 minutes or until tender. Drain. Transfer to a bowl. Add milk and 2 teaspoons butter. Mash. Stir in rosemary. Cover to keep warm.
  • Step 2 Meanwhile, heat remaining butter and oil in a large frying pan over medium-high heat. Add leek, carrot and garlic. Cook, stirring, for 5 to 6 minutes or until leek is tender. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until just browned. Stir in flour. Add herbs, bay leaves, stock and tomato paste. Stir to combine. Reduce heat to low. Simmer for 5 to 10 minutes or until sauce thickens. Remove from heat. Remove and discard bay leaves. Set aside to cool slightly.
  • Step 3 Line a baking tray with baking paper. Dollop heaped tablespoons of potato mash onto tray. Bake for 10 to 15 minutes or until potato is golden.
  • Step 4 Place a baking tray in oven. Grease a 3cm deep, 24cm round (top) pie dish. Place 2 sheets of pastry in dish, slightly overlapping. Press along the seam to secure. Allow excess pastry to overhang (see note).
  • Step 5 Spoon mince mixture over pastry base. Top with warm potato dumplings. Cover with remaining sheet of pastry. Roll up edges of pastry to seal pie and to form a thick edge. Brush top of pie with egg. Make a small slit in top of pie to allow steam to escape during cooking. Place pie on hot baking tray in oven. Bake for 20 to 30 minutes or until golden. Stand for 5 minutes. Serve with any extra dumplings.

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