Lamb Pie and Lamb Gravy

 Lamb pie filling-
minced meat (or 675gm mutton cube- season and marinate with salt, pepper, rosemary and butter)

Mirepoix

3 tbsp seasoned flour

3 tbsp oil

1.5 pcs leek (washed and slices)
1.5 nos holland onion (sliced)

3 celery stalks (diced)

600gm small potatoes (halves)

1.5 tbsp thyme (finely chopped)

carrot

garlic

vinegar

corn starch (for thickening)

beef stock

1.5 tbsp. tomato puree

1.5 tbsp fresh rosemary (finely chopped)

Method-

1. Brown the lamb, in batches, over medium high heat. Then set aside.

2. To the same pan, add the onion and carrot and cook to soften the onion. Add the garlic and cook for about a minute.

3. Add the seasoning and water, boil for 3-4 minutes until the liquid is reduces, with thick textures.

4. Add some flour and mix it well cooking for about a minute before added with the remaining sauce items and mix also lamb to the pot.

5. Bring it all to boil, to low temperature and simmers. Cover the pot with lid for 30 minutes.

6. Cook for another 15-20 minutes, till gravy reduced and thick.

7. Let the filling cool at room temperature before put it on pie crusts.

Pastry pie crust-

450gm plain flour

seasoning

225gm cold butter cubed

2 egg (beaten)

3 tbsp cold water

1.5 tbsp of rosemary and thyme (roughly chopped)

2 egg (beaten for glazing)

Lamb Gravy Ingredients-

Lamb drippings

4.5 cups Beef broth

Salt and pepper

Cornstarch

6 tbsp of plain flour

Method-

1. Pour the roasted lamb 1/4 cup of drippings into a medium saucepan.  

2. Be sure to scrape all the brown bits from the bottom of the roasting pan and include them as well.

3. Add the 1 1/4 cup of beef broth, 1/2 teaspoon salt and pepper and 2 tablespoons of cornstarch to the lamb drippings and whisk until smooth.

4. Bring the gravy to a boil, then remove from heat and whisk.  Adjust the gravy consistency with more broth.

5. Serve immediately while warm.