Serves 6-8
For the potatoes
600ml full cream milk
300ml double cream
1/2tsp ground nutmeg
2 garlic cloves, peeled and crushed
400g potatoes, peeled and thinly sliced
For the filling
30g unsalted butter
1 small onion, peeled and finely diced
1 clove garlic, peeled and crushed
450g minced lamb
1tbsp fresh rosemary, chopped
2tbsp plain flour
1tbsp tomato puree
1tbsp balsamic vinegar
200ml lamb, chicken or veg stock
2tbsp mint leaves, chopped
1tbsp redcurrant jelly
450g puff pastry
450g stilton cheese, chopped
1 beaten egg yolk
1tbsp milk
Simmer the milk, cream, nutmeg and garlic in a pan. Add the potatoes, making sure that they are just covered with the milk and cream. Cover and simmer for about 12 mins until soft. Remove from heat and set aside to cool.
Melt the butter, add the onion and gently fry for 2-3 mins until soft. Add the garlic and fry for 2 mins. Increase the heat and add the minced lamb, frying until lightly brown.
Stir in the rosemary and flour and cook for 2-3 mins. Add the tomato puree, vinegar, stock, mint and redcurrant jelly. Cook for 4-5 mins then turn off the heat and allow to cool.
Preheat the oven to 180, gas mark 4. Roll out the puff pastry. Use 1/2 to line a lightly buttered 20cm tin.
Sprinkle a layer of Stilton. Follow with a layer of the cooled potato mixture, filling the pie until it reaches halfway up the pastry case. Add a layer of lamb mixture, then a layer of potato. Press the mixture down gently but firmly. Sprinkle over the remaining Stilton cheese.
Mix the beaten egg and milk and use it to moisten the side of the pastry. Use the remaining pastry to make a lid. Join the lid and the pastry sides together by pressing gently and cutting off any excess.
Brush the lid with a little egg wash and lightly score a pattern on the pastry lid taking care not to cut through the pastry. Cook in the oven for 10 mins, then lower the temp to 170, gas mark 3 and bake for a further 30 mins until golden brown.
Remove from the oven and allow to cool for 10 mins before serving straight from the tin.
For the potatoes
600ml full cream milk
300ml double cream
1/2tsp ground nutmeg
2 garlic cloves, peeled and crushed
400g potatoes, peeled and thinly sliced
For the filling
30g unsalted butter
1 small onion, peeled and finely diced
1 clove garlic, peeled and crushed
450g minced lamb
1tbsp fresh rosemary, chopped
2tbsp plain flour
1tbsp tomato puree
1tbsp balsamic vinegar
200ml lamb, chicken or veg stock
2tbsp mint leaves, chopped
1tbsp redcurrant jelly
450g puff pastry
450g stilton cheese, chopped
1 beaten egg yolk
1tbsp milk
Simmer the milk, cream, nutmeg and garlic in a pan. Add the potatoes, making sure that they are just covered with the milk and cream. Cover and simmer for about 12 mins until soft. Remove from heat and set aside to cool.
Melt the butter, add the onion and gently fry for 2-3 mins until soft. Add the garlic and fry for 2 mins. Increase the heat and add the minced lamb, frying until lightly brown.
Stir in the rosemary and flour and cook for 2-3 mins. Add the tomato puree, vinegar, stock, mint and redcurrant jelly. Cook for 4-5 mins then turn off the heat and allow to cool.
Preheat the oven to 180, gas mark 4. Roll out the puff pastry. Use 1/2 to line a lightly buttered 20cm tin.
Sprinkle a layer of Stilton. Follow with a layer of the cooled potato mixture, filling the pie until it reaches halfway up the pastry case. Add a layer of lamb mixture, then a layer of potato. Press the mixture down gently but firmly. Sprinkle over the remaining Stilton cheese.
Mix the beaten egg and milk and use it to moisten the side of the pastry. Use the remaining pastry to make a lid. Join the lid and the pastry sides together by pressing gently and cutting off any excess.
Brush the lid with a little egg wash and lightly score a pattern on the pastry lid taking care not to cut through the pastry. Cook in the oven for 10 mins, then lower the temp to 170, gas mark 3 and bake for a further 30 mins until golden brown.
Remove from the oven and allow to cool for 10 mins before serving straight from the tin.
I like the look of this - especially as I have a good portion of pommes dauphinoise left from yesterday and half a boned shoulder of lamb. I'm off to get some puff pastry and we'll see what happens. Thanks - I'll let you know how it turns out.
ReplyDeleteVery happy with the result (and 'im indoors said it was the best pie I ever made) so thanks for that. Obviously I improvised with the Sunday leftovers but other than that I stuck to your recipe and it was really tasty.
ReplyDelete