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Categories:
olive oil onion red pepper garlic lamb shoulder tomatoes red wine beef stock tomato rosemary oregano pastry egg
Viewed: 8 - Published at: 2 months agoIngredients
- 2 tbsp olive oil
- 1 None medium onion, peeled and finely chopped
- 1 None red pepper, deseeded, coarsely chopped
- 3 cloves garlic, minced
- 2 1/4 lb lamb shoulder, trimmed, cut into small cubes
- 1 (13.5 oz) can chopped tomatoes
- 1 cup red wine
- 1 cup beef stock
- 3 tbsp tomato paste
- 1 tbsp fresh rosemary, chopped
- 2 tbsp fresh oregano leaves, chopped
- 1 sheet puff pastry
- 1 None egg, lightly beaten
Method
- Heat 1 tbsp oil in a large saucepan over high heat. Saute onion, pepper and garlic for 3-4 mins, until onion is tender. Set aside.
- Add remaining oil and brown lamb for 2-3 mins. Return onion mixture to pan along with tomatoes, wine, stock, tomato paste and fresh rosemary. Bring to a boil, reduce heat and simmer, covered, for 45 mins. Remove lid and simmer, uncovered, for another 45 mins, or until lamb is tender. Add oregano then set aside to cool.
- Meanwhile, preheat oven to 400°F. Lightly grease a deep 9 1/2 inch pie dish. Transfer mixture to prepared dish and cover with puff pastry. Brush top with egg. Make small slits in puff pastry to allow steam to escape then bake for 20-25 mins, until pastry is golden. Let cool.
