Easter Lamb Pie
One of the great things about Easter is that you can get all your friends and family together, but without the build-up and pressures of Christmas. Most of the work for this sunny, zesty and classy pie can be done in advance … which means you can just chill and enjoy yourself.
|2 tbsp||olive oil|
|2||celery sticks, chopped|
|2||garlic cloves, finely chopped|
|600g||shoulder of lamb, diced|
|1||glass of dry white wine|
|2 tbsp||plain flour|
|600ml||chicken or lamb stock|
|A small bunch||of rosemary, leaves picked and chopped|
|A small bunch||of thyme, leaves picked and chopped|
|Grated zest of 1 lemon|
|4-6||anchovy fillets, to taste|
|200g||jar of artichokes, drained and roughly chopped|
|150g||cherry tomatoes, cut in half|
|2 tbsp||baby capers|
|1||free-range egg, lightly beaten, to glaze|
|Sea salt and black pepper|
You will need a pie dish.
Heat the oil in a pan, add the onion, celery and garlic and cook gently for 5—10 minutes, until just starting to colour. Raise the heat a little, add the meat and cook until sealed all over; don’t let it colour too much. Add the wine and simmer until reduced by half. Stir in the flour, then gradually stir in the stock, herbs, lemon zest and anchovies and bring to a simmer. Cover and cook gently for 1-1½ hours, until the meat is very tender. Remove from the heat and stir in the artichokes, tomatoes and capers. Check the seasoning, then transfer the mixture to a pie dish and leave to cool.
Preheat the oven to 180°C/350°F/gas mark 4. Roll out the pastry on a lightly floured surface to about 3mm thick and use to cover the pie, trimming off the excess. Brush with beaten egg and make a couple of small holes in the centre to let out steam. Place in the oven and bake for 30-35 minutes, until golden brown. This pie goes well with minted new potatoes and fresh spring veg, washed down with a glass of chilled rose.