Directions for: Lamb and Stout Pie
Ingredients
Filling1 Tbsp oil
1 lb(s) ground lamb
cup onion, small dice
cup carrot, medium dice
cup celery, medium dice
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
2 clove garlic, minced
1 cup potatoes, medium dice
1 cup stout beer
cup beef broth
cup bread crumbs
salt and pepper, to taste
Pie Dough2 cup flour
tsp salt
1 cup cold unsalted butter, cut into cubes
cup cold water
AssemblyFilling (see recipe)
Pie Dough (see recipe)
Directions
Filling1. Heat the oil in a large frying pan on medium high heat.
2. Add ground lamb, and cook until browned. Drain off fat.
3. Add onion, carrot, celery, rosemary, thyme and garlic to lamb.
4. Cook stirring often for approximately 5 7 minutes.
5. Boil potatoes until fork tender, drain and set aside.
6. Add stout & beef broth to lamb mixture and bring to a simmer at medium-low heat.
7. Reduce liquid by 2/3, remove from heat and add bread crumbs and cooked potatoes.
8. Add salt and pepper to taste.
9. Let mixture cool before assembling pie.
Pie Dough1. Combine flour and salt thoroughly.
2. Gently rub the butter into the flour using your fingertips to form large flakes.
3. Add water all at once and mix until the dough just comes together. Dough should be moist enough to hold together when pressed into a ball.
4. Turn the dough out onto a floured surface and shape into two equal-sized discs.
5. Wrap each piece of dough with plastic wrap and refrigerate for approximately 30 60 minutes.
Assembly1. Preheat oven to 375 degrees Fahrenheit.
2. On a floured surface, roll half the dough to a thickness of 3 millimetres and line pie pan.
3. Fill the pie with cooled lamb and stout mixture.
4. Roll out the remaining dough to a thickness of 3 millimetres and place over top of pie.
5. Crimp the edge to seal.
6. Cut 6 equally-spaced vents in the top of the pie.
7. Bake in the oven for approximately 30 minutes or until gold brown.
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