Here is a gorgeous, decadent little pie full of leftover roast lamb, bacon lardons and a delicious herb gravy. These are not for the faint hearted. The recipe makes 4, which is perfect for the two of us; one for dinner and one for lunch the next day.
I did cheat with these, as I already had the lamb, cooked as leftovers from a BBQ with dear friends. You can also cook the lamb in the sauce, just increase the cooking time on the stovetop.
Serve with a good dollop of chutney and a cold brew, or two.
Ingredients
- 1 tsp olive oil
- 1/2 brown onion, diced
- 3 x garlic cloves, diced
- 1 x carrot, diced
- 1/2 green capsicum, diced
- 150gm bacon lardons, diced
- 300gm roast lamb, chopped into chunks
- 4 x portobello mushrooms, chopped into chunks
- 1 tbsp tomato paste
- 300ml vegetable stock
- 1 tbsp oregano
- 1 tbsp thyme
- Salt and pepper to season
- 3 sheets savoury pastry
- 1 egg, beaten
- 1 tbsp finely grated parmesan cheese
Instructions
Preheat the oven to 180 degrees. In a heavy bottom saucepan, heat the olive oil on a medium heat. Add the onion, garlic and carrot and sweat until translucent. Add the bacon lardons, lamb and mushrooms and gently fry for 5 minutes. Add the tomato paste and vegetable stock and simmer for 20 minutes until slightly thickened. Stir through the herbs, salt and pepper and put aside to cool.
Line 4 pie tins with the savoury pastry and bake for 10 minutes, until puffed up and lightly golden. Remove from the oven and fill each pastry case with the lamb and mushroom mixture. Add a pastry top to each of the pies. Brush with the beaten egg and sprinkle each pie with a little of the parmesan and a grind of pepper.
Return the pies to the oven and bake for 25 minutes or until the tops are golden brown.
Serve hot from the oven, with a dollop of tomato chutney.
Notes
These do freeze well, so make a couple of batches in advance and keep them in the freezer for those nights when you want to relax and not cook.
