Lamb Rosemary Pies

Step 1

Preheat the oven to 150°C/ 300°F (fan-forced).

Step 2

In a dutch oven or oven proof pan with a lid (or you could use foil to cover tightly), place all the filling ingredients except the peas and arrowroot (or tapioca flour). Cook for 2 hours.

Step 3

Prepare the cauliflower and garlic on a tray tossed with olive oil.

Step 4

Mix the arrowroot (or tapioca flour) with 1 tablespoon water.

Step 5

Remove the lamb filling from the oven and mix in the slurry. Increase the oven to 180°C/350°F (fan-forced) and cook (NO lid) for another 45-60 minutes or until the juices reduce and the liquid thickens to a nice sauce. Mix in the peas once it’s done reducing.

Step 6

Add the tray of cauliflower to the oven with the filling for the last 30-40 minutes of cooking and cook until it softens (the smaller the cauliflower is cut the quicker it softens).

Step 7

Puree the cauliflower with the milk and half the optional grated cheese. Season to taste.

Step 8

To make individual pies, place the lamb into ramekins or pie tins and top with the cauliflower mash then remaining cheese. Alternatively, keep the lamb in the cooking pot top it with the cauliflower mash.

Step 9

Place back in oven for approximately 10 minutes until cheese is golden.

Step 10

The lamb can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Step 11

With steamed vegetables or salad.

Step 12

Re-heat in a low oven until just hot.

Step 13

Store in an airtight container in the fridge or freezer.