Lamb, Silverbeet and Potato Pie
It's well worth the effort to make this pie, even though there are several steps. You can make the lamb filling up to a day in advance. On the day, reheat the filling and continue with steps 4-8.
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|3 tablespoonolive oil|
|4 rashersBacon; chopped|
|2 mediumOnion; brown|
|4 clovesGarlic; thinly sliced|
|1 3/10 kgLamb; boned, trimmed, cut into 2cm pieces|
|1/2 cupWhite wine|
|600 gramPotato; pink eye or similar, peeled, cubed|
|1 bunchSilverbeet; stalks trimmed, leaves washed, roughly shredded|
|8 sheetsFillo pastry|
|50 gramButter; melted|
Lamb, Silverbeet and Potato Pie Preparation
1. Heat 1 tablespoon of the oil in a large heavy-based saucepan with lid over medium-high heat. add the bacon, onions and garlic and cook until soft, then remove and set aside.
2. Add the remaining oil and brown the lamb in batches. Remove and set aside with bacon mixture.
3. Add the wine to the saucepan and scrape up any meat traces sticking to the bottom of the saucepan. Return the filling mixture and add 500ml (2 cups) water. Partially cover the saucepan, reduce the heat to medium-low and simmer for 1 hour 15 minutes.
4. Meanwhile, boil the potatoes for 7 minutes, drain and set aside.
5. Preheat the oven to 180 C about 20 minutes before the filling finishes cooking.
6. Add the potatoes to the filling and gently stir. Add the silverbeet, gently stir and cook for 3-4 minutes or until it has wilted. Pour the filling into a 30cm x 22cm x 8cm oval pie dish.
7. Brush one side of a sheet of fillo pastry with melted butter, fold in half so the buttery side faces out and place over the pie. Repeat with the remaining sheets. (Alternatively, use one sheet of puff pastry)
8. Place in the preheated oven and bake for 50-60 minutes or until pastry is golden.
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