Lamb And Rosemary Pot Pies

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The ingredient of Lamb And Rosemary Pot Pies

• 80ml 1 3 cup olive oil
• 400g piece round pancetta see note cut into 2cm strips
• 4 onions thinly sliced
• 2 stalks celery thinly sliced
• 2 carrots halved lengthwise thinly sliced
• 4 parsnips peeled halved lengthwise thinly sliced
• 3 teaspoons finely chopped rosemary
• 1 5kg lamb shoulder cut into 3cm pieces
• 100g tomato paste
• 35g 1 4 cup plain flour
• 250ml 1 cup red wine
• 500ml 2 cups massel beef stock
• 1 bulb garlic halved horizontally
• 1 bay leaf
• 375g packet butter puff pastry see note thawed
• 2 eggs lightly beaten

The Instruction of lamb and rosemary pot pies

• heat 2 teaspoons oil in a large casserole over medium heat add pancetta and brown stirring for 5 minutes transfer to a bowl and return pan to heat add 1 1 2 tablespoons oil onions and 2 teaspoons salt and cook stirring frequently for 10 minutes or until soft add vegetables and rosemary and stir for 3 minutes or until vegetables soften combine with pancetta and reserve pan
• toss lamb with remaining 2 tablespoons oil and season with salt and pepper place casserole over medium heat brown lamb in 2 batches turning for 5 minutes return pancetta and vegetable mixture and all the lamb to the pan add tomato paste and flour and stir to coat add wine and simmer for 10 minutes or until wine reduces by three quarters add stock garlic and bay leaf bring to a simmer then reduce heat to lowu2013medium and cook covered with a lid for 2 hours or until meat is tender discard garlic
• preheat oven to 220c using the dishes for the pies as guides cut out 12 lids from pastry and place on 2 oven trays lined with baking paper using the back of a knife score pastry in a crisscross pattern then brush with eggs bake pastry lids for 15 minutes swapping trays three quarters of the way donu2019t swap trays halfway or the pastry will deflate or until puffed and browned
• warm lamb mixture over medium heat and divide among pie dishes top with pastry lids and serve immediately

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