Recipe from: Adrian Richardson
INGREDIENTS
• 1 kg Diced lamb
• 1 Tablespoon Smoked paprika
• Pinch Dried oregano
• 2 to 3 Tablespoons Plain flour
• Salt to taste
• Black pepper to taste
• ¼ cup Extra-virgin olive oil
• 1 Leek, chopped
• 6 cloves Garlic, chopped
• 1 Carrot, diced
• 1 Onion, diced
• 2 - 3 Shallots, chopped
• 3 -4 sprigs Fresh thyme (or 1 teaspoon dried)
• 200 g Button mushrooms, quartered
• 1 Tablespoon Tomato paste
• 2 Tablespoons Green peppercorns in brine
• 1 Tablespoon Apple cider vinegar
• ¼ cup Barbecue sauce
• 200 ml Red wine
• 250 to 300 ml Beef stock
• 2 Tablespoons Cornflour mixed with water
• 1 teaspoon Vegemite (optional)
• ½ cup Frozen peas
• 1 Puff pastry sheet
• 2 Egg yolks (for egg wash)
METHOD
1. Season the diced lamb with smoked paprika, oregano, salt, and pepper. Add 1–2
tablespoons of flour and toss to coat evenly.
2. Heat a frying pan over high heat with extra-virgin olive oil. Add the lamb and let it
sit briefly to form a deep brown crust, then stir and brown well on all sides.
3. Add the leek, garlic, carrot, onion, and shallots. Stir in the thyme and quartered
mushrooms and cook until the vegetables soften.
4. Add the tomato paste and cook it off on the base of the pan until darkened and
fragrant. Stir in the green peppercorns.
5. Deglaze with a splash of apple cider vinegar, then add the barbecue sauce. Pour
in the red wine and allow it to reduce slightly.
6. Add the beef stock until the lamb and vegetables are just covered. Simmer for
about 25 minutes, allowing the sauce to reduce and flavours to develop.
7. Thicken the sauce by stirring in cornflour mixed with water, a little at a time, until
you reach a rich gravy.
8. Stir in a small amount of Vegemite for depth, then remove from the heat and fold
through the frozen peas.
9. Spoon the hot filling into a pie dish and brush the rim with egg wash. Top with
puff pastry, press to seal, brush generously with egg wash, and cut a small slit
for steam.
10. Bake at 200°C until the pastry
