The best thing about winter? It’s the season for comfort food and this week Fast Ed’s sharing a real cracker! His lamb pot pie has all the yumminess of a regular pie, but with a whole lot less effort involved. It’s hearty winter food at its finest.
Ingredients
Method
Toss lamb in flour, then set aside for 10 minutes. Fry leek, carrot, swede, garlic, rosemary and bay leaves in a heavy-based frying pan in half of the oil for 5 minutes, until just softened. Set aside.
Cook lamb, in batches, in remaining oil in a saucepan, until well browned. Add tomato paste, cook briefly, then add wine and bring to a simmer. Return lamb to pan with cooked veg, add tomatoes, HP sauce and stock, then bring to a simmer and simmer, uncovered, for 2 hours, until meat is tender and sauce is thickened. Lightly crush black beans, then stir through. Remove bay leaves. Season, then spoon into a 2-litre baking dish.
Preheat oven to 200°C fan-forced (220°C conventional). Cover pie filling with pastry, trimming to fit if needed, then brush with yolk. Bake for 40 minutes, until pastry is golden. Serve.
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