1. Toss cubed lamb in flour seasoned generously with salt and pepper. 2. Heat equal quantities of oil and butter in pan and lightly brown lamb, then transfer to a large heave based pot. 3. Saute onions, leeks and garlic in same frying pan used for browning lamb. 4. Add red wine to deglaze pan (you can leave the veggies in the pot to do this) then add to the large pot. 5. Add verjus, stock, tomato paste, mint jelly, brown sugar, lemon rind, worcestershire sauce. Simmer on low heat 1-2 hours or until lamb becomes tender, stirring occasionally. 6. Then add carrots, potatoes, parsnips, apple, mint relish, rosemary, mint and parsley. 7. Simmer for 10 minutes. Add potatoes and the peas and cook until all vegetables are tender. 8. To finish, place pie mix into serving bowls topping each with a square of baked pastry. 9. Garnish with 1 teaspoon of mint relish (optional) and a sprig of rosemary. ---------------------------------------------------------------------------
Nutrition
Ingredients
