Cavan Lamb Pie
1 kg cubed lamb with all fat removed
1 large chopped onion
1 parsnip, peeled and cubed
1 turnip, peeled and cubed
half a Swede, peeled and cubed
1 leek, washed and sliced diagonally
2 large carrots, peeled, halved and sliced
2 sticks celery with leaves, finely chopped
2 cloves garlic, finely chopped
3 bay leaves
1 bouquet garni
4 tbsp rape seed oil
a bowl of well seasoned plain flour
1 tbsp tomato puree
1 large glass decent red wine
1 litre vegetable stock (preferably home made)
1 pack ready made puff pastry
1 egg, beaten
In a large heavy saucepan, heat the oil, coat the meat in the flour, add to the pan stirring constantly till lamb is browned all over. Remove from heat, take out the lamb, add the onion, garlic and celery and a little more oil if needed. Keep stirring till vegetables are soft but not brown.
Add all remaining vegetables and stir till coated with oil, return the meat to the pan and stir for a minute or two. Add the red wine, bay leaves, bouquet garni, tomato puree and stir till bubbling. Add stock, cover and simmer till meat and vegetables are tender, approx 60-90 minutes.
Roll out pastry until big enough to cover a large ovenproof pie dish with a good overhang all round.
Put the filling into the dish and if necessary put a pie funnel or an upturned egg cup in the middle to support the pastry. Lay pastry over the dish, cut around the outside, use a fork to crimp the edge all round.
Brush with the beaten egg and place in the middle of a preheated oven 200C/400F/gas mark 6.
Bake for 20-30 minutes till pastry is golden and crisp. If you prefer you can make in individual dishes or soup bowls serving one per person. These won’t need support for the pastry.
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