Lamb Pie (Ulster)

Thanks to the mild Northern Irish weather, lamb spends most of the year outside and therefore is mainly grassfed which makes it practically organic and a feature of much Irish Food! The unique flavour of Irish lamb makes this recipe deliciously homely and one all the family will enjoy.

Filling:
1 Tbsp. butter
1 Tbsp. sunflower oil
1 lb lamb, cubed and coated in seasoned flour (450 g)
1 cup red wine or chicken stock (250 mL)
2 cups chicken stock, hot (500 mL)
baby turnips, peeled and cut into ¾" (2 cm) cubes (100 g)
1 carrot, peeled, cut into chunks (or 6 baby carrots halved)
2 stalks celery, roughly chopped
baby onions, peeled and left whole (200 g)
fresh oregano or thyme leaves (10 g)
sea salt
black pepper, freshly cracked

Pastry:
1 recipe Shortcrust Pastry (200 g)
1 egg, lightly whisked with milk, to wash over the pastry

Heat the butter and oil in a large heavy bottomed casserole. Over a high heat add the lamb, in two batches and brown quickly on all sides (to avoid the meat cooking through). Transfer the browned meat onto a plate between batches.

Return the lamb to the pot and add the wine and hot stock. Bring to a boil, and then simmer for 15 minutes.

Add the turnip, carrot, celery, onions and season with salt and pepper. Cover and simmer for 5 minutes.

Using a slotted spoon, transfer the meat and vegetables to an ovenproof dish (or individual pie dishes). Continue simmering the liquid until reduced and thickened before pouring it and the herbs over the pie filling (avoid totally submerging the filling).

Roll the pastry out to be ¾" (2 cm) thick. Lay the pastry over the top of the pie and cut to fit the outline of the dish, making 2 slits in the centre (to allow steam to escape). Crimp the edges with the back of a fork and glaze the surface of the pastry with egg wash.

Bake in the oven for 45 minutes or until the pastry is golden.