Lamb Shoulder Caldereta Pie Recipe - Great British Chefs

Step 1

Begin by making the sauce. Sauté the onion and garlic until soft. Add the tomato paste, broth, liver spread, soy sauce, vinegar, sugar, and bay leaf. Simmer for 15 minutes

Step 2

Add the bell peppers and carrot, and cook until tender. Season with salt and pepper. Set aside

Step 3

For the pastry, mix the flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together

Step 4

Roll out the dough, fold it into thirds, and turn. Repeat the rolling, folding, and turning process three times. Chill before use

Step 5

Preheat the oven to 190°C

Step 6

For the potato pavé, layer the potato slices in a baking dish, seasoning each layer with salt, pepper, and minced garlic, and pouring a little cream over each layer

Step 7

Bake covered at 190°C for about 1 hour or until tender. Let cool

Step 8

Brown the lamb cubes in a splash of oil, then mix in 500 ml of the caldereta sauce. Cook over a low heat until the lamb is tender

Step 9

Roll out the pastry, and cut out 5-inch rounds. Layer the sliced carrots and bell pepper onto each of the rounds

Step 10

Cut out a 5-inch round of potato potato pavé, and add on top of the vegetables

Step 11

Top with the lamb caldereta mixture, then transfer to the freezer or fridge to chill again until solid

Step 12

Preheat the oven to 200°C

Step 13

Cover the filling with a larger round of puff pastry, sealing the edges. In the restaurant, they add a second sheet of puff pastry over the lid, with slits cut into it to give it the cross hatching seen in the picture

Step 14

Cut slits in the pastry to allow steam to escape. Brush with egg wash

Step 15

Bake at 200°C for about 30 minutes or until the pastry is golden brown and the filling is bubbly

Step 16

Serve the pie with more caldereta sauce, and swirls of chive oil