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Sunday dinner is a special tradition in many British households, often featuring hearty and comforting dishes. One classic choice is a Lamb and Rosemary Pie, which combines tender lamb with fragrant herbs in a flaky pastry crust. This dish is perfect for family gatherings and showcases the rich flavors of British cuisine.
Ingredients Needed
- 1 kg lamb shoulder, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery sticks, sliced
- 2 sprigs fresh rosemary
- 500 ml beef or vegetable stock
- 1 sheet shortcrust pastry
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Preparation Steps
Start by heating the olive oil in a large skillet over medium heat. Add the lamb chunks and cook until browned on all sides. Remove the lamb and set aside. In the same pan, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened.
Return the lamb to the pan, add the rosemary sprigs, and pour in the stock. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer gently for about 1.5 hours, or until the lamb is tender and the sauce has thickened.
Assembling the Pie
Preheat your oven to 200°C (390°F). Remove the rosemary sprigs from the filling. Roll out the shortcrust pastry on a floured surface and fit it into a pie dish. Spoon the lamb filling into the pastry case.
Cover the filling with the remaining pastry, trim the edges, and cut a small hole in the top to allow steam to escape. Brush the top with beaten egg for a golden finish.
Baking and Serving
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown. Let it rest for a few minutes before serving. This hearty lamb and rosemary pie pairs beautifully with steamed vegetables or a simple green salad.
Enjoy this traditional British dish as a comforting Sunday dinner that brings family and friends together around the table.