Families get together during the Christmas season to share stories from the past, celebrate the season, and— most importantly—enjoy some delicious comfort food. Cooking a lamb dish on Christmas has become a staple in some households and many put their own twist on lamb-centric dishes. This Christmas, we’re bringing you the classic Australian Lamb Pie recipe and hope it adds to your festive mood!
Chef Eric Siew, a ‘lambassador’ for Meat & Livestock Australia, provided the recipe for Australian Lamb Pie. 1Twenty80 had the chance to test out this recipe during a practical cooking workshop with Halal Australian Lamb. So we can vouch that this recipe is delicious!
AUSTRALIAN LAMB PIE
| INGREDIENTS | |
|---|---|
| 200g | Boneless halal Australian lamb shoulder/leg, minced |
| 1 clove | Garlic, chopped |
| ½ piece | Holland onion, diced |
| ½ piece | Whole ripe tomato, roughly chopped |
| 50g | Carrot, cubed |
| 50g | Green peas |
| 1 sprig | Rosemary |
| 200ml | Lamb stock |
| 30ml | Kikkoman bulgogi sauce |
| Salt to taste | |
FOR TOPPINGS
| 4 pieces | Jumbo asparagus |
| 40g | Tomato concasse |
| 20g | Celery stalk, brunoise |
| 20g | Carrot, brunoise |
| 20g | Onion, brunoise |
| 1 | Russet potato, cooked & passed through fine sieve |
| 20g | Grated parmesan |
| 70g | Du puy lentils, cooked |
| Fresh chives, slivers | |
| Butter | |
| Cream | |
APPARATUS
| Piping bag with rosette nozzle |
| 1 pot for braising |
| 1 pot for potato purée |
| 1 pan for lentils |
SHORTCRUST PASTRY FOR PIE DOUGH
| INGREDIENTS | |
|---|---|
| 500g | Flour |
| 250g | Butter |
| 4g | Salt |
| 2 | Egg yolks |
| 100g | Water |
METHODS
- Beat flour, butter and salt together till powdery form.
- Gradually add in egg yolks and water.
- Mix well into a dough.
- Roll out flat and place on mould, press on the side and trim extra from the side.
- Make holes at the dough bottom with a fork.
- Bake for 10 mins at 180°C.
METHODS OF PREPARATION
FOR FILLING
- Heat the pot with oil until it is smoky. Brown minced lamb thoroughly. Slightly season with pepper.
- Add in diced onions and cubed carrots. Cook for another 3 minutes, then add in chopped garlic. Lightly brown garlic.
- Add in rosemary and chopped tomatoes. Cook for another 3 mins. Then add in lamb stock. Cover and braise at low heat till the sauce is thickened.
- Finally add in Kikkoman Bulgogi sauce and green peas.
- Adjust seasoning if necessary.
- Leave aside to cool.
FOR TOPPING/GARNISH
- In a small pot, mix mashed potatoes, parmesan cheese, butter, and cream.
- Slowly heat up on low heat till the cheese is well combined. Season with salt & pepper.
- Transfer mashed potato into a piping bag with a star nozzle. Set aside.
- Heat up a clean pan with oil. Sweat onion, celery and carrot. Add in lentils, asparagus and tomato concasse. At this time the tomato will release moisture to the pan, with a knob of butter.
- Season with salt & pepper and finish with chopped chives.
TO ASSEMBLE PIE
- Preheat oven to 190°C.
- Get ready a par baked pie crust and fill up with braised lamb till ¾ of the pie.
- Pipe mashed potato over lamb filling as you desire.
- Bake in the pre-heated oven till potatoes are slightly brown on the edges. Remove from the oven.
- Arrange asparagus tips neatly on the pie and spoon over braised lentil. Garnish with chives slivers. Pie is ready to be served.
