TIP: If preferred, instead of simmering lamb on stove top, you could also bake it in a moderate 180 C oven for 1 hour.
Prep 30 mins • Cook 2 hours • Makes 4.
• 2 tbsps olive oil • 750 g lamb neck or shoulder, 3-cm cubes • ¾ cup plain flour, seasoned • 1 onion, chopped.
• 250 g mushroom, chopped • 1 parsnip, chopped • 2 sprigs rosemary, leaves chopped • 2 cloves garlic, crushed.
• 1 cup red wine • 1 / cups beef stock • 1 tbsp balsamic vinegar • 2 sheet frozen shortcrust 1 3 pastry, halved.
• 1 egg lightly beaten • mashed potatoes, mushy peas, to serve.
1 In a large saucepan, heat oil on high. Coat lamb in flour, shaking off excess. Brown in 2 batches, 3 - 4 mins each. Remove from pan.
2 Reduce heat to medium. Saute onion, 3 to 4 mins until tender. Add mushroom, parsnip, rosemary and garlic, and cook, stirring, 2 mins. Deglaze pan with wine and simmer until reduced by half.
3 Return lamb to pan with stock and bring to simmer. Reduce heat to low. Simmer, covered, 1 hour, until very tender. Stir in vinegar and season to taste. Cool.
4 Meanwhile, preheat oven to moderate 180 c.
5 Line four 12 cm round pie plates with shortcrust pastry, trimming edges. Bake blind 10 - 15 mins. Remove paper and filling and bake 5- 10 mins, until golden.
6 Increase oven to hot, 200 c. Spoon cooled lamb mixture into pastry shells.
7 Cut 4 lids from puff pastry. Brush edges of pies with egg and top with pastry. Pinch edges together to seal. Brush lightly with remaining egg and pierce small steam hole in centre of each.
8 Bake 20 - 25 mins, until puffed and golden. Serve topped with mash potatoes and mushy peas.