Lamb and potato pies

Lamb & potato pies

Preparation Time 20 minutes
Cooking Time 75 minutes
Ingredients (serves 4)
* 1 tbs olive oil
* 1 brown onion, halved, finely chopped
* 2 garlic cloves, crushed
* 600g diced lamb or 1kg lamb loin chops, excess fat trimmed, cut into 2cm cubes
* 2 tbs plain flour
* 125ml (1/2 cup) dry red wine
* 1 x 400g can diced tomatoes
* 2 tbs tomato paste
* 2 dried bay leaves
* Salt & freshly ground black pepper
* 4 medium (about 180g each) evenly sized desiree potatoes, unpeeled
* 80ml (1/3 cup) milk
* 40g butter
* 2 sheets (25 x 25cm) shortcrust pastry, just thawed


Method
1. Heat oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until the onion softens. Add the lamb and cook, stirring, for 2 minutes or until brown. Add the flour and cook, stirring, for 2 minutes. Stir in the wine and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 3 minutes or until the mixture thickens. Add the tomato, tomato paste and bay leaves and bring to a simmer. Simmer, covered, stirring occasionally, for 45 minutes. Uncover and simmer, stirring occasionally, for 20 minutes or until the lamb is tender and the sauce thickens. Taste and season with salt and pepper. Discard bay leaves.
2. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Bring to the boil and cook, uncovered, for 15 minutes or until tender when pierced with a skewer. Remove from heat. Drain. Set aside for 10 minutes to cool slightly. Peel and chop. Return potato to the saucepan along with the milk and butter. Use a potato masher to mash until smooth. Season with salt.
3. Use a 12.5cm-diameter round pastry cutter to cut 4 discs from the pastry. Line four 3cm-deep, round cm (base measurement) pie tins with pastry and trim excess. Place on a baking tray in the fridge for 15 minutes to rest. Preheat oven to 200°C.
4. Cover pastry bases with non-stick baking paper and fill with pastry weights, rice or dried beans, Bake in preheated over for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 10 minutes or until the pasty is golden and cooked through. Remove from oven. Turn onto a wire rack.
5. Place the pastry cases on serving plates. Spoon lamb mixture among pastry cases. Top with the mashed potato and use the back of a spoon to swirl. Season with pepper and serve immediately.

Source
Australian Good Taste
Recipe by Amanda Kelly