- 500g trimmed diced lamb leg
- 350g plain flour
- 175 g butter diced
- 1 medium egg
- 2 tbsp. cold water
- 4 shallots peeled and chopped
- 4 tbs plain flour
- 2 tbsp. oil
- 4 garlic cloves, peeled and chopped
- 350 ml red wine
- A few sprigs of fresh rosemary
- 1 heaped tbsp red currant jelly
- 500 ml beef stock
- 1 dessert spoon tomato puree
- 200 g carrots, chopped
- 50g dark chocolate
- 1 egg, lightly whisked for glazing
In a pan heat one tablespoon of the oil and cook the shallots until golden, put on a plate for later.
Add the rest of the oil to the pan and brown the lamb off.
sprinkle over the flour and cook for a minute or two. Stir in red wine, incorporating all the flour, add the beef stock, tomato puree, chocolate and the redcurrant jelly. Bring to boil then simmer very, very gently, for approximately one hour, stirring often.
Add the carrots and shallots to the pan and cook for a further 20 to 30 minutes until the meat is really tender and the carrots just cooked. The sauce should be thick, rich and delicious, if it’'s not boil it down a little more.
Now make the pastry; rub the butter into the flour until it looks like fine breadcrumbs.
Mix the egg with the water and gradually add until the dough comes together.
The dough should come away from the sides of the bowl. Knead into a ball and leave to rest in a cool place for 30 minutes.
Cut the dough roughly into two, one slightly larger than the other.
On a floured work surface roll out the larger piece and use to line the pie dish. (25 centimetre square, oval or similar with a rim). Trim the edges and moisten the rim with water. Spoon in the cooled filling.
Roll out the remaining pastry and use to top the pie remember to egg wash and crimp the edge Make a small hole in the middle for the steam to escape and decorate the pie with the trimmings .
Preheat oven to 180°C/ gas mark 4. bake for 40 to 45 minutes until piping hot and golden.
Serve with mash and green veg of your choice.