A hearty twist on two classic favourites; this dish combines a warming lamb stew with a puff pastry top for the ultimate comfort food.
Serves 6, 30 minutes preparation, 1 hour cooking (or longer if preferred)
- 450g Lamb shoulder or shank (boneless), cubed
- Salt and Pepper seasoning to taste
- 4 large Potatoes, peeled and cut into square chunks
- 6 Carrots, peeled and chopped
- 1 large Onion, peeled and chopped
- 200g fresh Spinach
- 1-2 cubes Vegetable or Lamb stock
- 2 litres/3 pints of boiling Water (dependent on stew pot size)
- Herbs (Rosemary or Thyme) to taste
- 1 pack Jus-Roll Puff Pastry block (ready to roll)
- Drizzle of oil, for frying
- Surface flour for pastry rolling
- Remove the Jus Roll Puff Pastry block from the fridge and leave to return to room temperature.
- Cube the Lamb, removing any unwanted fat. Season and fry in a large frying pan with a drizzle of cooking oil, to seal the meat.
- Whilst the lamb is browning, place the Stock in large stewing pot and dissolve in the boiling water.
- Prepare and chop the Potatoes, Carrots and Spinach. Place into the pot with the dissolved stock and stir. Then peel and chop the Onion.
- Once the meat is sealed, transfer the meat to the stewing pot. Fry the onions in the frying pan to absorb the lamb juices. Once these are golden also add these to the stewing pot, and add the herbs and season to your taste.
- Place a lid on the pot and leave to simmer on the hob for up to 1 hour until the vegetables and potatoes are soft, or longer if you wish for more tender meat.
- Stir occasionally whilst cooking, and continue to season to taste.
- Turn the oven to 200°C/400°F/Gas Mark 6.
- Remove the Jus Roll pastry from the packaging and roll on a lightly floured surface to a 1cm thickness. The pastry should be rolled out enough to fit comfortably over the stew dish.
- When the lamb is stewed to your satisfaction remove the lid and place the puff pastry over the top of the stew, with enough pastry over the sides to anchor it (be careful it doesn’t fall in!)
- Place in the oven and allow the pastry to cook for 15 minutes until it puffs up and turns a light golden brown.
- Serve the Lamb Stew Pie immediately with a side of buttered crusty bread and side vegetables.