Cooking time: 4h 30 min
This takes a bit of time, but it is so worth it. An absolute must-try!.
For the lamb shoulder:
2.5kg lamb shoulder – deboned
1 bottle full bodied red wine
3 carrots – diced
3 fat cloves garlic – chopped
1 celery stick – diced
1 large onion – chopped
2 bay leaves
30 ml Nomu lamb stock concentrate
45 ml mint jelly
To finish off:
45 ml corn flour
15 ml Nomu lamb stock concentrate
45 ml mint jelly
Salt and pepper
500 ml baby peas
500 g ready rolled all butter puff pastry
1 egg – beaten
Preheat the oven to 150°C. Place the lamb (skin side up), wine, veggies, bay leaves, stock and mint jelly into a large casserole pot. Cover and cook in the oven for 4 hours. When the meat falls apart, it is ready.
Remove lamb from the cooking juices and set aside. Shred the meat into small pieces. Discard excess fat and sinew).
Place the cooking juice and veggies into a bowl and chill in the fridge until the fat solidifies on the top (will take at least 30 minutes).
Turn the oven heat up to 200°C. Remove the fat layer and place the cooking juices with the veggies in a medium pot and bring to the boil, make a paste with corn flour and whisk it into the liquid until thickened. Add more lamb stock and mint jelly to taste. Remove bay leaves. Season with salt and pepper.
Add the shredded lamb and peas to the thick, rich gravy and stir until well combined. Place mixture into a large baking dish and allow to cool slightly.
Arrange the pastry on top of the meat mixture, tucking in the sides neatly. Make a cross in the center of the pie and brush with egg.
Bake for 25 – 30 minutes. Serve with roast potatoes and steamed seasonal vegetables.
Reprinted with permission of Bits of Carey.