Ingredients with Measurements:
- 1 pound of lamb, diced
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of flour
- 1 cup of beef broth
- 1 cup of Bisto gravy
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of tomato paste
- 1 teaspoon of dried mint
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 sheet of puff pastry
- 1 egg, beaten
Special equipment needed:
- Oven-safe pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the diced lamb and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3 minutes.
4. Sprinkle 2 tablespoons of flour over the lamb and onion mixture and stir to combine. Cook for 1 minute.
5. Add the beef broth, Bisto gravy, Worcestershire sauce, tomato paste, dried mint, salt, and black pepper to the skillet. Stir to combine and bring to a simmer.
6. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the sauce has thickened.
7. Pour the lamb and gravy mixture into an oven-safe pie dish.
8. Roll out the puff pastry sheet and place it over the top of the pie dish. Trim the edges and use a fork to press the pastry down around the edges of the dish.
9. Brush the beaten egg over the top of the puff pastry.
10. Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 32g
Protein: 23g
Sodium: 900mg
Sugar: 3g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Bisto gravy can be substituted with any other brand of instant gravy mix.
- Dried mint can be substituted with fresh mint.
Variations:
- Add diced carrots and potatoes to the lamb and gravy mixture for a heartier pie.
- Use ground lamb instead of diced lamb for a different texture.
- Add a layer of mashed potatoes on top of the lamb and gravy mixture before adding the puff pastry for a shepherd's pie twist.
Tips and tricks:
- Make sure to brown the lamb well before adding the onion and garlic for maximum flavor.
- Use a fork to prick a few holes in the top of the puff pastry before baking to allow steam to escape and prevent the pastry from becoming soggy.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side of steamed vegetables, such as green beans or carrots.
- Garnish the pie with a sprig of fresh mint.
Pairings:
- Serve the pie with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Steamed vegetables, such as green beans or carrots
- Mashed potatoes
- Roasted root vegetables
Troubleshooting advice:
- If the gravy is too thin, add a bit more flour to thicken it up.
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pie in the refrigerator within 2 hours of cooking.
Food history:
- The use of mint in lamb dishes dates back to ancient times, when it was believed to help with digestion.
Flavor profiles:
- The Bisto gravy adds a rich, savory flavor to the dish, while the mint adds a fresh, herbaceous note.
Serving suggestions:
- Serve the pie hot out of the oven with a side of steamed vegetables and a glass of red wine.
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Region: British