What a fantastic slow cooked, heart-warming, soulful winter dish! Pie making is often described as an art, but it’s actually really easy.
It’s a dish that must always contain a lot of love, so make sure you prepare this for your friends and family!
Essentially, this is 2 recipes in one. A great pot roasted lamb with home made gravy is simply made in steps 1+2+4. Or, you can make a pie using leftover roast meats in step 3-10.
We’ve used a fantastic quality award winning leg of lamb, which we picked up from ALDI. In fact, all the ingredients for this dish are available at ALDI, so it’s an easy dinner to shop for (and easy on the family wallet too!).
So what are you waiting for? Tap into your country cooking spirit and make this delicious pie! Mmmmmm!
Watch us demonstrate this dish on Sunrise HERE!
Bella’s Slow cooked Lamb and Parsnip Pie with Sour Cream Pastry
Serves 8 (makes 2 pies)
For the filling:
- 1 award winning Killarnee Australia MSA leg of lamb, bone in (approximately 3kg)
- 1 cup Remano Passata
- 4 cups Chefs’ Cupboard Chicken Stock
- 2 onions, peeled and roughly chopped
- 4 sprigs fresh thyme or 3 tsp Stonemill Dry Thyme
- Stonemill Salt
- Stonemill Pepper
For the sour cream pastry:
- 600g (4 2/3 cup) White Mill Plain Flour, plus extra for dusting
- 480g Just Organic Butter, cold, cubed
- 1 tsp Stonemill Salt
- 300ml Farmdale Sour Cream
- extra butter, for greasing the pie dish
To make the gravy:
- 4 Tbsp White Mill Plain Flour
- 3 Tbsp White Mill Cornflour Gluten Free
- 100ml cold water
To finish the filling:
- 1kg parsnip
- 1 bunch flat leaf parsley, chopped
- 3 cups Market Fare Garden Peas
For the egg wash:
- 1 Lodge Farms Free Range Egg
- ¼ cup Farmdale Full Cream Milk
- 120g The Fresh Salad Co Salad Mix
- Colway Tomato Sauce
- Preheat oven to 150C.
- Place the lamb in a large cast iron pot (or slow cooker or deep casserole dish). Pour over the passata and chicken stock. Add thyme and chopped onion, and season with salt and pepper. Cover the lamb with a piece of baking paper (a cartouche) and cover pot with a tight fitting lid. Bake in a slow oven for 8 hours.
- For the pastry, place flour, butter and salt in a food processor and pulse until the mix resembles fine bread crumbs. Next, add the sour cream and pulse until it forms a ball. Remove pastry and divide into 4 equal sized pieces. Wrap each in cling film and rest in the fridge for at least 3 hours.
- For the gravy, remove pot of lamb from oven, and remove the leg of lamb from the pot, setting it aside to cool. Place pot on the stove on high, and reduce the cooking liquid to approximately 3 cups. In a small bowl, mix flour, cornflour and 1 cup cold water until smooth. Whisk the flour mix into the reduced cooking liquid while on medium heat until thickened.
- To finish the filling, peel parsnip and cut into bite sized chunks. Steam or boil until just tender. Roughly chop the parsley. Using 2 forks, shred the lamb meat into bite sized pieces and discard the bone and any cartilage. Add cooked parsnip, parsley, shredded lamb and peas to the gravy. Mix and season. Allow the filling to cool.
- Preheat oven to 220C.
- Prepare the egg wash by whisking together the egg and milk.
- Remove pastry from fridge and roll out each piece to 3mm thick. Grease 2 x 25cm pie dishes. Line the base with pastry, leaving a ½ inch lip around the edge. Place cold pie filling inside. Cut the remaining 2 pieces of rolled pastry into round lids, to fit your pie dish. Cover the pie with pastry, brush edges with egg wash and fold over the lip, pinching to seal (or crimp with a fork). Brush remaining top of the pie with egg wash, and score with a knife (to release steam during cooking). Place pies in freezer for 15 minutes before baking.
- Bake pies at 220C for 20 minutes, then reduce heat to 180C and bake for a further 10 -12 minutes until golden brown and cooked through.
- Serve with a simple green salad, and tomato sauce.