Recipe – March 2016

by / Tuesday, 01 March 2016 / Published in News, Recipes

Lamb Pie

Days are getting longer, smiles are getting bigger and Spring is in the air at last – a wonderful time for some tasty seasonal produce. Look forward to creamy new potatoes, crisp green cabbage & tender new-season lamb. And do look out for this season’s amazing Blood Oranges! These are the juiciest and tastiest of the orange family, best eaten fresh in your hand with the juice dribbling down your chin, or in salads, salsas, or marmalades.

We also have Mother’s Day too, so how about being cooked for? Here’s one of my delicious seasonal recipes that I set for children in my Just Cook “Junior Masterchef” classes in the school holidays. Put some trust in their hands and let them into the kitchen to have a go, while you put your feet up. You’re rewarded with a dinner, and they’re rewarded with confidence and pride.

Ingredients

  • Lamb (leftover from roast dinner), chopped up with the fat taken off
  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 1 large carrot, diced
  • Any other veggies in fridge, peas, mushrooms ect
  • 2 heaped tblsp of tomato puree
  • 1 tblsp of flour
  • 1 glass of red wine
  • A splash of Worcestershire sauce
  • Stock – veg, chicken or lamb
  • Herbs – thyme, oregano
  • Pack of ready made puff pastry or some mashed potato

Prepare the lamb. Add a splash of olive oil to a large frying pan and gently fry the onions and carrot till slightly golden and soft for at least 10 minutes. Add garlic, sauté for 1 minute. Add flour, cook for 1 minute, stirring. Add red wine over high heat then mix in Worcestershire sauce, puree and stock. When you have a nice thick sauce add lamb, herbs,rest of veggies and season to taste.

Put into a suitable oven dish or individual ramekins . Top with mash; or cut out a 1cm thick pastry lid (slightly larger) and tuck in, then make a knife slit in middle.

Bake in hot oven (180C) for about 20 mins, until crisp and golden.

A tasty and economical family supper that uses up leftovers in the fridge so you get twice as much for your money. Kids can have great fun making and decorating individual pastry pies.

Happy Spring everyone, I’m sure the sun isn’t too far away.

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