Monday, June 30, 2008


serves 6

1 tablespoon sunflower oil
200 grams smoked streaky bacon, preferably in one piece, skinned and cut into pieces
900 grams lamb neck fillets, cut into large chunks
350 grams baby onions, peeled
5 carrot, cut into large chunks
350 grams small button mushrooms
3 tablespoons plain flour
3 bay leaves
small bunch thyme
350ml red wine
350 grams lamb or beef stock
large splash Worcestershire sauce

350 grams self-raising flour
4 tablespoons chopped mixed herbs, including thyme, rosemary and parsley
200 grams chilled butter, grated
juice 1 lemon
5 bay leaves
beaten egg, to glaze

Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.

After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 5mm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

courtesy of: Good Food magazine, March 2008

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