♪ Zip-a-dee-do-dah, Zip-a-dee-ay! ♪♪
This is how I feel when I eat lamb – I love the rich, gamey taste. But, I love it even better when I add it to a pie and flavour it with a full-bodied red wine and some diced vegetables!
So here is my recipe for Shiraz and Lamb Pie – made with puff pastry and lamb that has been slow-cooked in red wine and stock until the meat ‘falls apart.’ For my pie, I used Shiraz wine, made from the dark-skinned Syrah grape. Originally from France, this grape is now grown globally and is especially popular in Australia.
This wine is called Syrah in some parts of the world, but it’s the Australians that popularised the name Shiraz. (Leave it to the Aussies to come up with interesting names for things; i.e. chickens are called ‘chooks’ and breakfast is ‘brekkie’). Whatever you call it, this dish is high up on the list of comfort foods!
For those of you wondering what ‘Zip-a dee-do-dah’ is, I’ve attached a ‘feel-good’ YouTube video at the end of this blog for you to look at!
P.S. If you enjoyed this post, please do ‘like’ my G’day Souffle’ Facebook page!
- 500 g (1.1 lb) diced leg of lamb
- Flour for dusting
- 1 onion and 1 carrot, diced
- 2 celery stalks, diced
- 3 garlic cloves, chopped finely
- 500 ml (2 cups) beef stock
- 375 ml Shiraz or other red wine
- Several sprigs fresh thyme
- 2 bay leaves
- 6 – 8 fresh mushrooms, sliced thinly
- ½ cup green peas (optional)
- Salt and pepper to taste
- Dust the chopped lamb pieces in some flour and shake to remove the excess.
- Heat several tablespoons of oil in a Dutch oven or large pot. Brown the lamb pieces over medium high heat on the stove top for several minutes. Transfer to a dish.
- Add the diced onion, carrot, celery and garlic to the Dutch Oven (or pot) and cook until tender (3 – 4 minutes). Add lamb pieces back into the pot with the veggies, then add the wine and beef stock, thyme and bay leaves. Bring the liquid to a soft boil, reduce the heat, cover the pot with a lid and let simmer on low heat for 1.5 – 2 hours or until the meat falls apart and is easy to shred. If necessary, add more stock to the pot to ensure the ingredients are fully covered by the cooking liquid.
- About 10 minutes before the lamb is fully cooked, add the sliced mushrooms and peas (optional) to the pot. Add salt and pepper to taste.
- Strain the meat and veggies from the cooking liquid. Separate the meat from the veggies and shred it using a fork to ‘mash’ the meat fibers.
- Place the shredded lamb and cooked veggies into a pie or casserole dish, filling the dish almost to the top.
- Pre-heat the oven to 180 C (360 F).
- Return the cooking liquid to the stovetop and let simmer until the sauce reduces to about ¾ of the original volume. If required, add a bit of cornflour paste to the liquid to thicken it further. Add the sauce on top of the lamb mixture.
- Remove the frozen puff pastry sheet from the freezer and let it thaw for several minutes. Then place it on top of the pie or casserole dish (containing the lamb mixture). If necessary, trim the outer edges of the pie so that the pastry fits neatly around the rim of the dish. Brush the dough lightly with an egg wash (1 egg mixed with a little water).
- Cook for 30 minutes or until the crust turns a golden brown.