Shearer pie

Shearer pie

By
From
Ben's Meat Bible
Serves
4-6
Photographer
Benito Martin

Using half lamb-shank meat in the filling gives this hearty pie a wonderfully rich flavour.

Ingredients

Quantity Ingredient
2 tablespoons sunflower oil
2 tablespoons roughly chopped rosemary
3 onions, finely chopped
3 garlic cloves, finely chopped
1 tablespoon vegemite
500g lamb leg or shoulder, cut into 2 cm cubes
500g boneless lamb shank meat, cut into 2 cm cubes, (ask your butcher to cut the meat from about 3 shanks)
freshly ground black pepper
3 waxy potatoes, cut into 3 cm pieces
75g cornflour
120g frozen peas
butter, for greasing
200g or 2 sheets ready-rolled shortcrust pastry
200g or 2 sheets ready-rolled puff pastry
2 egg yolks, lightly beaten

Method

  1. Heat the oil in a large heavy-based saucepan over medium heat. Add the rosemary and cook, stirring, for 30 seconds. Reduce the heat to low–medium, then add the chopped onions and cook, stirring occasionally, for 10–12 minutes, until soft and light golden. Add the garlic and Vegemite and stir for 1 minute to combine. The Vegemite will act as a stock base.
  2. Season the lamb with pepper. Increase the heat to medium and fry the lamb, turning occasionally for 3–4 minutes, until the meat is sealed and pale in colour – avoid browning the lamb as this will give the filling a bitter taste. Add 2 litres of water and bring to a simmer.
  3. Turn the heat to low–medium, cover and cook for 1½ hours, or until the lamb is very tender. Add the potatoes and simmer for 15 minutes, or until tender.
  4. In a small bowl, combine the cornflour with 60 ml water to make a wet paste, then rapidly stir the paste into the lamb filling and cook for 10–20 seconds, until the mixture has thickened. Stir in the frozen peas, then remove the pan from the heat and allow to cool.
  5. Preheat the oven to 175°C. Grease a 14 cm × 26 cm × 5 cm rectangular ovenproof dish (or use a deep 24 cm pie dish) with a little butter.
  6. Lay the shortcrust pastry on a lightly floured surface, overlapping the 2 pieces slightly to form a long rectangle large enough to line the pie dish. Using a rolling pin, roll over the join to seal the 2 sheets together, then press gently into the bottom and corners of the dish. Spoon the filling into the pie dish. Next, place the puff pastry on a lightly floured surface, overlapping the 2 pieces slightly to form a long rectangle. As before, roll over the join to seal the 2 sheets together. Brush the rim of the shortcrust with a little beaten egg yolk.
  7. Lay the puff pastry sheet over the filling and use a fork to crimp and press the edges of the shortcrust and puff pastries together, then trim away any excess pastry.
  8. Finally, glaze the pie by brushing with the remaining egg yolk. Slash the top of the pie in 3 places, so that steam is able to escape and the pastry puffs. Place the pie dish on a baking sheet and bake for about 45 minutes, or until the pastry top is golden brown. Let the pie stand for 10–15 minutes before cutting and serving.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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