Lamb Pie by Gewürzhaus

This Lamb Pie recipe is from the online store for Gewürzhaus. I altered this recipe and made one large pie as I did not have tins for individual pies. Although the entire recipe takes a whole day, a lot of this time is spent patiently waiting. The pay off is well worth is and the pie will serve anywhere from 6-8 people or do well for left over meal prep.

Side Notes
Cost of non-staples: $25
Serves: 6-8

Ingredients
1kg lamb shoulder, diced
olive oil
1 red onion, sliced
5 garlic cloves, sliced
2 tbsp Gewürzhaus Lamb Spice
1 large sweet potato, peeled and cubed
2 carrots, peeled and cubed
2 tbsp tomato paste
750ml lamb, beef or chicken stock
1 tbsp Worcestershire sauce
6 sprigs thyme, leaves picked and chopped
2 tbsp cornflour
3 sheets puff pastry
1 egg, lightly beaten

My Pantry Staples
olive oil
red onion
garlic
Guwerzhaus Lamb Spice ($10.50 per 68g)
sweet potato
carrots
tomato paste
chicken stock
Worcestershire sauce
thyme
cornflour
egg

The Method

1. Heat a few tablespoons of olive oil in a large heavy based casserole dish. Sauté the lamb in batches until seared and brown on all sides, then season and remove from pan.

2. To the warm casserole dish, add a little more oil and sauté the onions and garlic slowly with a pinch of salt until softened. Stir in the Lamb Spice, sweet potato, carrot and cook for another 5 minutes. Add the tomato paste, stir everything together then return the lamb to the pan.

3. Add the stock and the Worcestershire sauce and bring to the boil, then reduce heat to low. Simmer covered, stirring occasionally, for 2 ½ hours or until lamb is tender.

4. Combine the cornflour with 2 tablespoons of room temp water and make a paste. Add to the lamb mixture, along with the thyme leaves, and let simmer for about 2 minutes. Remove from the heat and cool.

5. Preheat oven to 200°C. Prepare your dish for the pie and pastry (I used a heavy cast iron skillet). You may need to cut strips of one sheet of puff pastry and add to 2 sides of one sheet, roll to blend. This will ensure there is enough coverage for your pie dish. Fill with the cooled lamb mixture.

6. Brush edges with the beaten egg and top with the last sheet of pastry. Pinch edges to seal, then brush the top with egg and sprinkle with flaky sea salt. Poke a small hole or slits in the center of the lid to let steam out of the pie, then transfer to the oven. Bake (no-fan) for 30 minutes or until the pastry is puffed and golden. Let cool for about 10 mins.
   
   TIP: Gewurzhaus recommends serving the pie with mush mint & peas.