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Lamb and Guiness Pie

magimix, cook expert, cooking food processor, recipe, lamb, guiness, pie

Preparation : 15 min Resting : -
Cooking : 1 hr 35 min Equipment :
Difficulty :
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Serves 4 :
3 tbsp olive oil
800 g stewing or shoulder lamb (in 1cm cubes)
1 onion, peeled and quartered
3 cloves garlic (peeled
and germ removed)
1 tbsp rosemary
130 ml Guiness®
130 ml beef stock
puff pastry
(see recipe or readymade)
1 beaten egg
salt, pepper
1Put 1 tbsp of the oil and half the meat in the metal bowl and run the EXPERT programme for 5 minutes/speed 1A/120°C. Set the seared meat aside in a bowl. Repeat the process for the remaining meat.
2Put the onion into the metal bowl; add the garlic and rosemary. Run the EXPERT programme for 10 seconds/speed 13. Scrape down the wall of bowl with a spatula.
3Add the remaining oil; restart the EXPERT programme for 5 minutes/speed 1 /110°C. Add the seared meat, Guinness® and beef stock to the metal bowl. Run the EXPERT programme for 1 hour/speed 1A/105°C. The sauce will gradually thicken and meat will become tender. If desired, thicken the sauce with a little cornflour.
4Preheat the oven to 200°C (190°C fan, gas mark 6). Spoon the lamb mixture into ramekins. Cut four discs of puff pastry and place one on top of each ramekin. Gently press on the edges to seal the lids. Brush the top of the pastry with a beaten egg. Make a small hole, using a skewer, in the top of each lid to allow the steam to escape.
5Place ramekins on a baking tray; bake for 25 minutes until the pastry has lightly risen and is golden brown.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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