Recipe: Lavender & Lentil Lamb Pie
Lavender and lamb may not be the most obvious flavour combination, but a Moutere lifestyle block owner swears by it.
Recipe by: Jane Penno-Chisnall
Ready in 2-4.5 hours.
400g+ left-over roast lamb
1 tin drained, pre-cooked lentils
½ red onion, finely chopped
2 cloves of garlic, peeled and crushed
½ tsp dried rosemary
½ cup vegetable or chicken stock or gravy
Liquid reserved from roast
½ cup root vegetables cut into
1 tbsp dried culinary lavender, ground
⅓ cup tomato puree
Salt & pepper to taste
Homemade wholemeal pastry or bought short-crust pastry
Pre-heat your slow cooker to high, then place the meat (it can still be on the bone) inside. Sauté the onion and garlic, then combine with the other ingredients and place over the meat. Cook for approximately 4 hours on high or until vegetables are cooked. Alternatively, this could also be done in a casserole dish for 1½ hours at 175°C.
Allow to cool. Roll out the pastry and place in a round 25cm+ diameter oven dish, gently pushing the pastry into the bottom, but leaving enough surplus to cover over the top and wrap like a parcel. Put the meat filling in the pastry, wrapping it around to cover over the top. Prick the surface.
Bake at 200°C for 20-25 minutes until the pastry is golden. Serve immediately with your choice of side vegetables. We love beetroot, red cabbage and almond coleslaw. Serves 4