Name: Rich Lamb and Tomato Pie
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8
Ingredients: 3 sheets frozen shortcrust pastry, partially thawed; 2 sheets frozen puff pastry, partially thawed; Tomato sauce, to serve; FILLING; 1 tblsp olive oil; 2 onions, finely chopped; 3 cloves garlic, crushed; 2 tblsps fresh thyme leaves, plus thyme sprigs, to garnish; 1kg lamb mince; 1/3 cup tomato paste; 1⁄4 cup plain flour; 1 cup red wine; 400g can crushed tomatoes; 1⁄2 cup water; 3 tsps Worcestershire sauce; Salt and pepper, to taste

Rich Lamb and Tomato Pie

The ultimate winter warmer.

Serves 8

Prep

45M

Cook

Total

1H 45M

Skip to Recipe

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Ingredients

3 sheets frozen shortcrust pastry, partially thawed

2 sheets frozen puff pastry, partially thawed

Tomato sauce, to serve

FILLING

1 tblsp olive oil 

2 onions, finely chopped 

3 cloves garlic, crushed 

2 tblsps fresh thyme leaves, plus thyme sprigs, to garnish

1kg lamb mince 

1/3 cup tomato paste 

1⁄4 cup plain flour

1 cup red wine 

400g can crushed tomatoes

1⁄2 cup water 

3 tsps Worcestershire sauce

Salt and pepper, to taste

Method

Grease a 19cm x 30cm lamington pan. 

To make filling, heat oil in  a large, deep frying pan over  a high heat. Cook onions, garlic and thyme, stirring occasionally, until soft. Add mince. Cook, stirring, until browned.

Stir in paste and flour. Stir in wine. Reduce by half. Add remaining ingredients. Bring  to boil. Simmer, covered, stirring regularly, for about 25 minutes, or until thickened. Refrigerate until cold. 

Join two shortcrust pastry sheets together with edges overlapping about 2cm. Cut remaining shortcrust sheet in half. Join halves to one-long side of the rectangle, overlapping about 2cm. Use a rolling pin  to seal joins. Line pan with pastry. Spoon in filling.

Join puff pastry sheets together with edges overlapping about 2cm. Lift over filling. Trim pastry. Pinch edges to  seal. Cut five slits crossways,  at 5cm intervals, on top. 

Cook in a very hot oven (220C) for 30 minutes. Reduce oven to hot (200C). Cook for a further 25 to 30 minutes, or until golden, covering loosely with foil if over-browning. Stand in pan for 20 minutes. 

Serve with tomato sauce. Garnish with thyme sprigs.

TIP : Replace lamb mince with beef mince, if preferred. Filling can be made up to two days ahead. Keep, covered, in the fridge.

New Idea team