3 sheets frozen shortcrust pastry, partially thawed
2 sheets frozen puff pastry, partially thawed
Tomato sauce, to serve
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
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.