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Tuscan lamb pie recipe

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This beautiful Tuscan-inspired pie is a crammed full of tender lamb, fresh herbs, peppers and olives, all topped off with a golden, buttery pastry. A hearty, warming dish that's the ideal family recipe. See method

Serves 6
20 mins to prepare and 170 mins to cook
773 calories / serving

Ingredients

1.6kg (3 1/2lb) boneless lamb shoulder, cut into large chunks
plain flour, for dusting
olive oil, for frying
1 onion, finely sliced
1 garlic bulb, halved through the middle
350ml (12fl oz) white wine
500ml (17fl oz) chicken stock
10 thyme sprigs
3 bay leaves
1 x 460g jar roasted red peppers, drained and sliced
100g green olives, pitted
handful flat-leaf parsley, finely chopped
1 x 500g block shortcrust pastry
1 egg, beaten

Each serving contains

Energy
3215kj
773kcal 39%
Fat
54g 78%
Saturates
22g 109%
Sugars
2g 2%
Salt
1.9g 32%

of the reference intake
Carbohydrate 26g Protein 40.2g Fibre 1.7g

Method

Preheat the oven to gas 1, 140°C, fan 120°C. Season the lamb and dust with flour. Heat a little oil in a large frying pan and brown the lamb in batches. Transfer to a casserole dish.
Add another 1 tbsp of oil to the pan. Gently fry the onion for 5 minutes, then add it to the casserole dish with the garlic and wine. Set it on the hob and bring to the boil. Simmer for 2 minutes, then add the stock and herbs; cover. Bake for 2 hours, or until the lamb is tender. Scoop out the meat and set aside in a large pie dish. Discard the thyme, bay leaves and garlic. Put the casserole over a high heat and simmer the juices, until glossy. Pour over the lamb; set aside to cool. Stir through the peppers, olives and parsley.
Preheat the oven to gas 6, 200°C, fan 180°C. On a lightly floured surface, roll out the pastry to the thickness of a pound coin. Brush the rim of the pie dish with beaten egg and cover with the pastry lid.
Trim the overhang, then crimp the edges to seal. Make a small steam hole in the centre. Roll out the pastry trimmings and cut out decorations in the shape of your choice (optional), such as leaves or letters. Brush the pie with beaten egg, then add your decoration (if using) and glaze again. Bake for 35-40 minutes, or until golden.

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