I’m experimenting with food again. You might be thinking, “Shouldn’t you be writing?” but studies have shown writers have big brains that need constant feeding*. So today, for my brain’s and my book’s health, I made a lamb pot pie using a recipe I made up all by myself. It’s very rustic and simple. A bit like me, really! I meant to make this yesterday to celebrate Australia Day, but we went out for Vietnamese food instead.
Lamb Pot Pie (serves 2 hungry adults)
A measurement conversion calculator can be found here.
Lamb Pie ingredients
- 500g diced lamb (you can use mince if you don’t like chunky pies)
- 1 to 2 cloves of roughly chopped garlic
- 10cm spring of rosemary, chopped
- 1 tbspn olive oil (I use extra virgin for everything)
- 1 tspn hot English mustard
- 1 punnet of cherry tomatoes, cut each tomato in half
- 250mL red wine
- 250mL beer
- 2 large potatoes – I used Pontiac. You may need more depending on the baking dish you use. See point 9 below.
- 1 tbpsn Grana Padano cheese, grated
- Worcestershire sauce
- 1 tspn Vegemite
- 1 tbspn plain flour or cornflour
- Preheat the oven to 180C, fan-forced.
- Heat the olive oil, then add rosemary and garlic. Keep it moving so the garlic doesn’t burn.
- On high heat, add the lamb and brown it off. Add the tomatoes.
- Next splash in the wine and beer, bring to the boil, then turn the heat down to a simmer. By the way, the beer was hubby’s suggestion and it totally worked in well with the wine.
- Stir in the mustard.
- You want to the sauce to be like a thick gravy (or I do, anyway) and the lamb to be tender. If the gravy is too thin, put the flour and a few tablespoons of the sauce in a cup and whisk till all the lumps come out, then stir into the lamb mixture and simmer gently for up to 10 mins.
- Season to taste with salt, pepper, Vegemite and Worcestershire sauce. If you don’t have or like Vegemite, use a stock cube or whatever kind of seasoning you prefer.
- Take off the heat.
- Peel one of the potatoes (preferably the biggest one), chop into thick chunks and boil till soft. Add a good slop of cream, and mash.
- Scoop the lamb mixture into a baking dish. I used four ramekins as individual pie dishes – 9cm wide, 4cm deep.
- Top with an even layer of mashed potato, then sprinkle with cheese. I also put teeny bits of butter on top…
- Thinly slice the other large, uncooked potato and artfully arrange two or three slices atop the mash. Reserve some slices for the salad (below).
- Place in the oven for about 10 mins or until the potatoes are brown and the cheese is bubbling. Take out and leave to cool a little.
- 1 large potato (left over from the pie portion of this menu), sliced chip-thin
- 1 small fennel bulb, sliced a little thicker than the potato
- a big handful of washed rocket (aka arugula)
- 1/2 tbspn extra virgin olive oil
- Preheat the grill (aka broiler) to 200C.
- Spread the oil in a baking tray.
- Toss the potato thins and fennel into the tray, and then spread them around in an even layer.
- Grill until softened/cooked. It took about 5 mins in my oven. Just keep an eye on them so they don’t turn into charcoal.
- Place the rocket leaves in a bowl. Add the warm potato and fennel mixture, and use the oil from the baking dish as a dressing. Mix well with tongs.
- Serve with the lamb pie, which should now be cool but not too cool enough to eat.
In other news, it’s my cat’s 14th birthday today. She’s all grown up and has her own cyber place at P & P Furball Factory. She is not having any of the lamb pie, nor is she having the apple galettes I’m making later…
*I don’t really know of any specific studies to support this, but it makes sense, don’t you think?