Lamb And Rosemary Pot Pie - cooking recipe

Ingredients

2 tbsp olive oil
1 1/2 tbsp butter
1 lb lamb shoulder or leg, diced
1/2 cup seasoned flour
2 None carrots, chopped
2 stalks celery, chopped
1 None onion, chopped
1 clove garlic, finely chopped
1 tbsp tomato paste
3 sprigs fresh rosemary
1/2 cup red wine
1/2 cup chicken stock
1 sheet frozen puff pastry, thawed
1 tbsp heavy cream
None None green beans, steamed, to serve

Preparation

In a large, heavy-bottomed saucepan, heat oil and butter over medium heat. Toss lamb in flour, shaking off excess. Cook for 3-4 mins, or until browned. Transfer to a plate.
Add vegetables and garlic to pan. Saute for 4-5 mins, or until beginning to caramelize. Stir in tomato paste and rosemary. Cook for 1-2 mins. Return lamb to pan along with wine. Pour in stock then bring to a boil. Reduce heat to low and simmer for 25-30 mins, until lamb is tender and sauce thickens. Transfer to a pie dish to cool.
Preheat oven to 400\u00b0F. Cover filling with puff pastry, trimming edges. Cut a cross in the center to allow steam to escape then brush lightly with cream. Bake for 15-20 mins, until pastry is puffed and golden brown. Serve with green beans.