Curry Lamb Pie
2 tsp Olive Oil
1kg Diced Lamb Curry
2 Brown Onions, Chopped Finely
3/4 cup Beef Stock
1 1/2 sheets Frozen Ready-Rolled Shortcrust Pastry, partially thawed
1 Egg, lightly beaten
1 1/2 sheets Frozen Ready-Rolled Puff Pastry, partially thawed
Method (Prepare the Lamb - Day in Advance):
Step One - Heat a tablespoon oil in a large saucepan over high heat. Cook the lamb in batches, stirring in the pan for 3 minutes or until browned, adding more oil if necessary. Transfer to a bowl. Reduce the heat to medium. Add remaining oil and cook the onions until translucent.
Step Two - Return the lamb and juices to pan. Add in the beef stock and bring to the boil. Reduce heat to low. Simmer, covered, for an hour. Remove cover. Simmer, stirring occasionally, for a further 20 minutes or until lamb is tender and the gravy is thickened slightly. Allow to cool. Transfer to an airtight container. Refrigerate overnight.
Step One - Preheat oven to 180°C. Lightly grease a 3cm deep, 17cm x 27cm (base) slab pan. Line with shortcrust pastry sheets. Trim excess pastry. Using a fork, pierce pastry base 6 times (don't pierce all the way through). Freeze for 10 minutes or until firm. Line pastry case with baking paper. Two-thirds fill with baking beans or uncooked rice. Bake blind for 10 minutes. Remove paper and beans/rice. Bake for a further 10 minutes or until light golden. Allow to cool.
Step Two - Spoon the chilled lamb mixture into pastry case. Brush edges with egg. Place puff pastry over filling, pressing edges to seal. Trim excess pastry and use to decorate pie top. Brush top with egg. Bake for 30 to 35 minutes or until pastry is golden. Serve.
Serving Suggestion: Serve alongside creamy mashed potato and mushy green peas.