Australian Lamb Pie
A hearty, comforting lamb pie filled with tender lamb and topped with a crispy pastry crust. Perfect for a cold winter's night.
Ingredients
- ●1 pound lamb shouldercut into 1-inch cubes
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons all-purpose flourfor thickening
- ●1 cup beef brothhomemade or store-bought
- ●1/4 cup red wineoptional
- ●1 package puff pastrythawed
- ●2 tablespoons melted butterfor brushing pastry
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large skillet, cook the lamb over medium-high heat until browned, about 5 minutes.
- 3
Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
- 4
Add the flour to the skillet and cook for 1 minute.
- 5
Gradually add the beef broth and red wine (if using) to the skillet, stirring to combine.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- 7
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
- 8
Spoon the lamb mixture into a 9x13 inch baking dish.
- 9
Place the pastry over the lamb mixture and trim the edges to fit.
- 10
Brush the pastry with the melted butter and cut a few slits in the top to allow steam to escape.
- 11
Bake the pie for 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly.