- Lamb Pie With Cheesy Cauliflower Crust.jpg (42.34 KiB) Viewed 714 times
Takes: 1 hour 15 minutes
Serves: 6
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- 2 parsnips, cut into chunks
- 1 onion, finely chopped
- 1 large carrot, cut into cubes
- 2 garlic cloves, crushed
- 1 kg boneless lamb leg, cut into 2½ cm cubes
- 40g plain flour
- 500ml hot beef stock
- 50g mint jelly
- Salt and freshly ground black pepper
- ½ cauliflower, cut into small florets and blanched
- 75g Cheddar, grated
- 50g fresh white breadcrumbs
- Fresh mint, to garnish
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Heat the oil in a large pan over a medium heat. Cook the parsnip, onion, carrot and garlic for 3 - 4 minutes, until tender. Add the lamb and cook for 4 - 5 minutes, until browned.
2. Stir in the flour, cook for 1 minute, then add the beef stock and mint jelly. Stir well. Bring to the boil then reduce the heat and simmer for 35 - 40 minutes, until the lamb is tender and the sauce has thickened. Season with salt and pepper, then spoon into a large ovenproof dish.
3. Scatter the cauliflower over the lamb mixture. Combine the Cheddar and breadcrumbs and sprinkle the mixture over the cauliflower. Bake for 5 - 10 minutes, until golden and bubbling. Sprinkle with the mint leaves and serve with salad, if liked.
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