Slow Cooked Lamb & Parsnip Pie with Sour Cream Pastry
What a fantastic slow cooked, heart-warming, soulful winter dish! Pie making is often described as an art, but it's actually really easy. It's a dish that must always contain a lot of love, so make sure you prepare this for your friends and family! Essentially, this is 2 recipes in one. A great pot roasted lamb with home made gravy is simply made in steps 1+2+4. Or, you can make a pie using leftover roast meats in step 3-10.
- Preheat oven to 150C (or 140C fan forced).
- Place the lamb in a large cast iron pot (or slow cooker or deep casserole dish). Pour over the passata and chicken stock. Add thyme and chopped onion, and season with salt and pepper. Cover the lamb with a piece of baking paper (a cartouche) and cover pot with a tight fitting lid. Bake in a low oven for 8 hours.
- For the pastry, place flour, butter and salt in a food processor and pulse until the mix resembles fine bread crumbs. Next, add the sour cream and pulse until it forms a ball. Remove pastry and divide into 4 equal pieces. Wrap each in cling film and rest in the fridge for at least 3 hours.
- For the gravy, remove pot of lamb from oven, and remove the leg of lamb from the pot, setting it aside to cool. Place pot on the stove on high, and reduce the cooking liquid to approximately 3 cups. In a small bowl, mix flour, cornflour and 1 cup cold water until smooth. Whisk the flour mix into the cooking liquid while on medium heat until thickened.
- To finish the filling, peel parsnip and cut into bite sized chunks. Steam or boil until just tender. Roughly chop the parsley. Using 2 forks, shred the lamb meat into bite sized pieces and discard the bone and any cartilage. Add cooked parsnip, parsley, shredded lamb and peas to the gravy. Mix and season. Allow the filling to cool.
- Preheat oven to 220C.
- Prepare the egg wash by whisking together the egg and milk.
- Remove pastry from fridge and roll out each piece to 3mm thick. Grease 2 x 25cm pie dishes. Line the base with pastry, leaving a ½ inch lip around the edge. Place cold pie filling inside. Cut the remaining 2 pieces of rolled pastry into round lids, to fit your pie dish. Cover the pie, brush edges with egg wash and fold over the lip, pinching to seal. Brush remaining top of the pie with egg wash, and score with a knife (to release steam during cooking). Place pies in freezer for 15 minutes before baking.
- Bake pies at 220C for 20 minutes, then reduce heat to 180C and bake for a further 10 -12 minutes until golden brown.
- Serve with a simple green salad, and tomato sauce.
- Learn more about this recipe and watch Sammy & Bella's demonstration here.