Crispy Topped Pie
- Serves:
- 4
- Preparation time:
- 20
- Cooking time:
- 1½ hrs
Ingredients
- 675g/1½lb New Zealand Lamb fillet, cubed
- 15ml/1 tbsp sunflower oil
- 225g/8oz fennel, chopped
- 100g/4oz button mushrooms, chopped
- 2oz/50g walnut halves
- 15ml/1 tbsp. plain flour
- 5ml/1 tsp. paprika
- 450ml/¾ pt lamb stock
- salt and freshly ground black pepper
- 8 slices French bread about 1cm/½ in thick
- 40g/1½oz garlic and herb butter
- 30ml/2 tbsp. grated Parmesan cheese
Method
1. Heat oven to 180°C/350°F/Gas Mark 4.
2. Heat the oil in a pan, add the lamb and fry quickly until brown.
3. Mix in the fennel and mushrooms, and when starting to cook add the walnuts with the flour and paprika.
4. Off the heat, blend in the stock then stirring constantly bring the sauce to the boil. Check for seasoning.
5. Turn the mixture into a casserole dish, cover and cook for 1 hour until the meat is just tender. Turn into a shallow dish.
6. Increase oven to 200°C/400°F/Gas Mark 6. Butter the bread and arrange the slices over the meat.
7. Sprinkle over the cheese and brown the pie in the oven for 15-20 minutes until crisp and golden.
Tips and hints
- Prepare the filling in advance and either keep chilled for up to 24 hours or freeze, sealed and labelled, for up to 4 weeks.
- Reheat thoroughly on top of the cooker, then continue as in recipe.
