Slow Cooked Lamb And Pumpkin Pies Recipe

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These individual slow-cooked lamb and pumpkin pies are a delicious main and are the perfect size to serve alongside fresh green beans or roasted potatoes.

The ingredient of Slow Cooked Lamb And Pumpkin Pies Recipe

• 4 coles australian lamb shanks
• 2 tbs plain flour
• 2 tbs olive oil
• 1 red onion thickly sliced
• 1 small fennel thinly sliced
• 2 garlic cloves crushed
• 1 cup 250ml stout
• 2 cups 500ml beef stock
• 400g can diced tomatoes
• 1 tbs tomato paste
• 2 tbs chopped rosemary
• 600g butternut pumpkin peeled seeded cut into 2cm pieces
• 3 sheets frozen puff pastry just thawed
• 1 coles australian free range egg yolk
• 1 tsp fennel seeds
• 1 tsp sea salt flakes

The Instruction of slow cooked lamb and pumpkin pies recipe

• place the lamb and flour in a large bowl and toss to combine season
• heat the oil in a large heavy based saucepan over medium high heat add the lamb and cook turning for 5 mins or until lamb is brown all over transfer to a heatproof plate
• add the onion fennel and garlic to the pan and cook stirring for 5 mins or until onion softens return the lamb to the pan and pour over the stout bring to the boil cook for 2 mins or until the stout reduces slightly add the stock diced tomato tomato paste and rosemary bring to the boil reduce heat to low cover and cook turning occasionally for 2 hours or until the lamb is falling off the bone
• add the pumpkin to the pan and cook uncovered stirring occasionally for 15 mins or until the pumpkin is tender and the sauce thickens slightly
• transfer the lamb to a heatproof bowl set aside to cool slightly use 2 forks to coarsely shred the meat discard the bones return the meat to the pan and stir to combine season set aside to cool slightly
• preheat oven to 200u00b0c divide the lamb mixture among six 1u00bd cup 375ml ovenproof dishes
• place 1 pastry sheet on a clean work surface lightly brush with egg top with another pastry sheet use a 12cm pastry cutter to cut 4 discs from pastry stack cut the remaining pastry sheet in half lightly brush 1 pastry half with egg top with remaining pastry half and use the pastry cutter to cut 2 discs from pastry stack place the pastry discs over the lamb mixture in the dishes brush with egg sprinkle with fennel seeds and salt
• bake for 20 25 mins or until the pastry is puffed and golden

Nutritions of Slow Cooked Lamb And Pumpkin Pies Recipe

calories: 575 99 calories
calories: 33 grams fat
calories: 12 grams saturated fat
calories: 36 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 27 grams protein
calories: n a
calories: 1137 milligrams sodium
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calories: nutritioninformation