less than 30 mins
over 2 hours
[col type=”one-fourth last”]
By Matt Tebbutt
From Saturday Kitchen[row]
For the lamb shoulder pie filling
- 1 x shoulder of lamb on the bone (about 2.25kg/5lb 8oz)
- 2 onions, quartered
- 3 sticks celery, cut into small batons
- 2 carrots, roughly chopped
- 2 tbsp tomato purée
- 2 tbsp balsamic vinegar
- 250ml/9fl oz red wine
- 2 bay leaves
- 1 stick rosemary
- 10 garlic cloves, peeled and left whole
- 500ml/18fl oz lamb stock
- salt and freshly ground black pepper
For the pastry
- 520g/1lb 3oz butter, diced and chilled
- 10g/⅓oz fine salt
- 380g/13oz plain flour, plus extra for dusting
- 1 free-range egg, beaten
For the carrot, fennel and mustard salad
- ½ fennel bulb, shredded
- 2 carrots, shredded
- ¼ celeriac, shredded
- 1 sprig tarragon, leaves finely chopped
- 1 tbsp wholegrain mustard
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 tsp cider vinegar
To make the lamb shoulder pie filling, preheat the oven to 160C/140C Fan/Gas 3.
Season the lamb shoulder well with salt and freshly ground black pepper and fry, turning to brown all sides in a large frying pan over a medium heat. Remove from the pan.
Deglaze the pan by pouring in the vinegar and wine, then add the tomato puree, stirring well to combine. Add the vegetables and coat well, then tip into a roasting tin large enough to hold the lamb and place the lamb on top. Scatter over the bay, rosemary and garlic. Cover with the stock then wrap tightly with kitchen foil and roast for around 5 hours, or until the meat is soft and falling off the bone. Check that there is still some liquid in the pan halfway through cooking.
To make the pastry, blend the butter, salt and flour in a food processor. Add about 175ml/6fl oz of cold water to bind. Remove the pastry from the food processor, wrap and leave in the fridge for at least an hour. When ready to assemble, roll out to about a 3mm thickness on a clean work surface dusted with flour and line a 25cm/10in pie dish, reserving enough for the lid.
To finish the lamb filling, remove the lamb from the oven and carefully pull the meat apart. Carefully remove the veg from the tin too, making sure everything is cut into small chunks. Reserve the cooking liquor but discard the herbs and garlic.
Increase the oven temperature to 200C/180C Fan/Gas 6. Put the lamb and vegetables into the pastry-lined pie dish.
Taste the liquor and add a little salt or pepper if needed. If it needs thickening, pour into a saucepan and cook until thickened and reduced.
Pour enough liquor into the pie case to cover the meat and vegetables (about 200ml/7fl oz), then roll out the lid to 3mm thickness and brush the edges with egg wash before covering the pie, crimping and trimming the edges. Brush the pie with the egg wash and make a hole in the top for steam to escape. Bake the pie for around 30 minutes, or until golden-brown.
To make the fennel and mustard salad, mix the fennel, carrot and celeriac together in a bowl.
Make a dressing by mixing the tarragon, mustards, oil and vinegar together in a small bowl, then dress the salad and mix well.
Serve a slice of the pie onto each serving plate alongside the salad.