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Lamb Country Pub Pie Recipe

This tasty lamb recipe provides your guests with an individual piping hot pie to dig into with a fork.

Difficulty

Prep Time

35 minutes

Cooking Time

12 minutes

Serves

Print Recipe

Recipe Ingredients

600 g lamb , finely cubed (ask your SPAR Butcher to cube from the leg or shank of lamb)
1 medium onion, diced
½ tub SPAR Freshline mushroom soup (250 g)
½ tub SPAR Freshline minestrone soup (250 g)
1 pouch SPAR Freshline Veg For Two, Butternut & Sweet Potato
½ roll frozen herb and cheese puff pastry, thawed thoroughly
1 large SPAR egg, lightly beaten with a fork

Pre-heat oven to 210 ºC.
In a pan, brown the lamb and onion in a little oil. Add both soups and the contents of the pouch of vegetables. Simmer for 20 minutes, stirring often.
While the lamb is cooking, cut out 4 rounds/squares of pastry the same size as the diameter of the serving dishes.
4. Brush the tops of each pastry shape with beaten egg, then bake them for 12 minutes on a lightly greased baking tray, until well risen, golden and crisp.
To serve, spoon the cooked lamb mixture into 4 individual portion oven pots or casseroles/ramekins. Top each one with a baked pastry and serve immediately.

Don't buy stewing lamb unless you have the time required to stew it for 1 ½ hours until it is tender.
If you have time to spare, the uncooked pastry may be placed over the cooked lamb filling in the individual oven dishes, and then baked all together. However the method described above is a substitute version for those with limited time, or who don't have suitable oven-proof individual pie dishes and so need to avoid the serving dishes going in a very hot oven.
For an impressive top-crust, use double layers of pastry by lightly wetting one surface and patting down on the identical size shape placed over.