Slow Cooked Lamb & Rosemary Pie Recipe

Ingredients

500g potatoes
500g sweet potatoes
500g lamb mince
2 tbsp tomato ketchup
1 tbsp Worcester sauce
1 tbsp plain flour
A handful of rosemary, leaves only
1 onion
4 medium-sized carrots
2 celery sticks
1 beef stock cube
50g butter
300g kale
1 lemon
2 garlic cloves
200-500ml boiling water

Prep: 40 mins | Cook: 1 hr 40 mins-6 hrs 20 mins

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Method

1. Slow Cooker Method
Place a large pan filled with water on a medium heat to boil. Meanwhile, peel and chop the potatoes and sweet potatoes into equal-sized chunks. Add them to the simmering water and cook for 15-20 mins till the potatoes are tender when pierced with a knife.

2. Meanwhile, place a frying pan on a medium heat to warm up. Add 1 tbsp oil and add the lamb mince. Break the mince up with a wooden spoon and cook, stirring often, for 10 mins till browned all over. Tip the lamb into your slow cooker.

3. While the lamb browns, put the tomato ketchup, Worcester sauce and 1 tbsp flour in a small bowl. Add a pinch of salt and pepper and mix till really smooth. Finely chop the rosemary leaves.

4. Peel and finely chop the onion. Trim, peel and dice the carrots. Trim the celery sticks and finely chop them. Add the veg and rosemary to the slow cooker. Crumble in the stock cube. Stir in the tomato sauce and 200ml water.

5. Drain the cooked potatoes. Add the butter and some salt and pepper. Mash till smooth.

6. Carefully spoon the mash over the lamb. Make a few holes in the mash with the back of a wooden spoon to let out the steam. Pop on a lid and cook the pie on a medium heat for 6-7 hrs. For a faster pie, set the slow cooker to high and cook for 5-6 hrs, or set to low and cook for 8-10 hrs.

7. When the pie has 15 mins left to cook, trim any thick stems from the kale. Finely shred the leaves. Zest and juice the lemon. Peel and grate the garlic. Place a frying pan on a medium heat. Add 1 tbsp oil, the kale and stir fry for 2-3 mins till wilted. Add the garlic, lemon zest and juice. Cook, stirring, for 2 mins. Serve the pie with the lemony kale on the side.

8. Hob Method
Place a casserole dish on medium-high heat for 2 mins. Add 1 tbsp oil and the lamb mince. Break the mince up with a wooden spoon and fry, stirring often, for 10 mins till browned all over.

9. While the lamb cooks, peel and finely chop the onion. Trim, peel and finely chop the carrots to match the onion. Trim and finely chop the celery sticks.

10. When the lamb is browned, transfe to a bowl with a slotted spoon, leaving the fat in the pan. Add all the chopped veg to the pan. Cook on a low heat, stirring regularly, for 15 mins till softened.

11. While the veg cook, mix the tomato sauce, 1 tbsp Worcester sauce and 1 tbsp flour together with some salt and pepper. Finely chop the rosemary leaves.

12. After 15 mins, tip the lamb back into the pan. Stir in the thickened tomato sauce and the rosemary leaves. Cook, stirring, for 5 mins. Crumble in the stock cube and pour in 500ml boiling water. Pop a lid on the pan and cook for 1 hr, stirring every now and then.

13. While the lamb cooks, peel and chop the potatoes and sweet potatoes. Pop in a large pan and cover with cold water. Place on high heat and bring to the boil. Simmer for 20-25 mins till the potatoes are tender when pierced with a knife. Drain and tip back into the pan. Add the butter and some salt and pepper and mash till smooth and creamy. Pop a lid on to keep warm.

14. When the lamb has 15 mins left, trim any dry or really thick stems from the kale. Finely shred it. Zest and juice the lemon. Peel and grate the garlic.

15. Set your grill to medium-high. Taste the lamb and add some salt and pepper, if it needs it. If your dish isn’t ovenproof, transfer the mix to a suitable one now. Spoon the potato mash over the top to cover the lamb mince. Slide the dish under the grill for 8-10 mins till the top is golden and slightly crispy.

16. While the pie is grilling, place a frying pan on a medium heat for2 mins. When warm, add 1 tbsp oil. Add the kale and stir fry for 2-3 mins till wilted. Add the garlic, lemon zest and juice with salt and pepper. Cook, stirring, for 2 more mins. Serve the pie with the lemony kale on the side.