Lamb and Stout Pie

Adapted from a Foodnetwork.com recipe

1kg lamb mince
1/2 cup carrots, chopped
1/2 cup onions, chopped
1/2 cup celery, chopped
2 tbsps fresh rosemary, finely chopped
2 tbsps fresh thyme, finely chopped
2 cups stout
3/4 cup breadcrumbs
1 cup beef stock
Salt and pepper
1 egg, lightly whisked
2 tbsps oil
1 cup potatoes, skin on, chopped to small pieces and drained.

2 1/2 cups plain flour
3/4 tsp salt
1 cup (227g) butter, chilled and cubed
1/2 cup water

Heat the oven to 180 degrees.
In a large fry pan, add the oil and brown the lamb. Drain the excess fat through a sieve.
Return the lamb to the frypan and add the onions, celery and carrots as well as the garlic. Cook on medium for 7 minutes or until the vegetables are tender. Add the stout and beef stock and simmer to reduce approx 2/3 of the liquid.
Add the cooked potatoes and breadcrumbs and stir through. Season with salt and pepper. Set aside.

To make the pastry, add the flour and salt to a mixing bowl.
Add the chilled butter and rub it in with your fingertips until it resembles breadcrumbs.
Add the water a little at a time, just enough to form a ball of dough. Too much will make it unusable. You can always add more but not take it out lol.
Wrap in cling film and place in the fridge for 30 minutes.
To assemble the pie, roll out the pastry and lift it into your dish, leaving enough to go over the sides of the pie dish.
Add the cooled lamb mix and cut off the excess pastry edges. Roll this again to form the pie lid and decorate as desired.
Pinch the edges of the pie together to seal it and brush with the beaten egg then sprinkle with ground black pepper.
Bake for 50 to 60 minutes, oven depending or until the pastry is golden brown and crispy.
Serve with green veggies and corn on the cob.

Simply delicious and a great evening meal.

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