Comfort food at its finest.
May 07, 2020 2:30amBy Lisa Featherby
- 1 hr preparation
- 2 hrs 50 mins cooking (plus rising, cooling, chilling)
- Serves 6
Secondary cuts of meat are often overlooked but develop a deep flavour when cooked low and slow. Lamb neck breaks down to become very tender, which makes for a rich pie filling – the perfect contrast to the crisp, golden pastry. You can also choose any cut that benefits from long, gentle cooking, such as beef shin or brisket.
Want more savoury pie recipes?
Ingredients
- 60 ml (¼ cup) olive oil
- 3 large lamb necks, cut into 4cm-thick pieces
- 50 gm (⅓ cup) seasoned plain flour
- 2 tbsp rosemary, finely chopped
- 2 tsp Dijon mustard
- 150 ml dry white wine
- 50 ml dry vermouth
- 500 ml (2 cups) veal stock
- 8-10 golden shallots, peeled, root intact
- 1 small fennel bulb, thinly sliced
- 70 gm Manchego, finely grated
- 2 egg yolks, beaten with 1 tbsp milk, for eggwash
- Fennel seeds and salt flakes, to decorate pastry
- 400 gm plain flour
Pastry
- 400 gm plain flour
- 150 gm lard (see note) or diced chilled butter
- 4 egg yolks
Method
1
For pastry, process flour and lard in a food processor until mixture just comes together. With the motor running, add yolks and 60-80ml iced water and process until lumps start to form. Turn out dough onto a bench and knead with the heel of your hand until it just comes together. Wrap and refrigerate to rest and chill (1 hour).
2
Preheat oven to 150°C. Heat 2 tbsp oil in a casserole or deep cast-iron frying pan over medium-high heat. Dust lamb with flour, shaking off excess, add to pan, in batches, and cook, turning occasionally, until golden brown (2-3 minutes each side; if lamb starts to burn, reduce heat and add extra oil if needed). Remove lamb and set aside. Add rosemary to pan and stir until fragrant (2-5 seconds), then add mustard and stir to combine. Deglaze pan with wine and vermouth, scraping base, then reduce by half (3-4 minutes). Add stock and bring to a simmer, then return lamb to pan, cover tightly with foil or a lid and braise in oven until lamb is tender and falling off the bone (1¾-2 hours). Remove lamb (reserve liquid in pan), cool slightly, then coarsely shred (discard bones). Cool.
3
Meanwhile, heat remaining oil in a casserole over medium-high heat and cook shallots, stirring occasionally, until golden and caramelised (8-12 minutes). Remove shallots and set aside. Add fennel to pan and cook, stirring occasionally, until tender (5 minutes). Set aside.
4
Add shallots to reserved braising liquid and cook over medium heat until tender and liquid has reduced to a thick sauce (14-18 minutes). Return lamb to pan and season to taste (not too much, as Manchego is quite salty). Cool, then refrigerate until chilled (1 hour).
5
See Also27 Holiday Loaves and Christmas Bread Recipes40 Recipes to Make for Your 1970s co*cktail PartyPan-Fried Cantonese Noodles Recipe | Little Spice JarTurkey Breast RecipePreheat oven to 200°C. Roll out dough between 2 sheets of baking paper to fit a 27cm-diameter cast-iron frying pan or pie dish. (Reserve trimmings to decorate if desired.) Spoon lamb mixture into pan, top with fennel, then Manchego, then pastry. Trim pastry with a sharp knife or pinch to create an edge. (Pie can be made ahead to this stage, covered and refrigerated for up to 1 day.) Cut a hole in the centre (an apple corer works well). Brush with eggwash, scatter with fennel seeds and salt flakes, then bake until golden and bubbling (35-40 minutes). Rest for 5-10 minutes, then serve.
Notes
Note: To make your own lard, finely chop 600gm pork fat in a food processor, then add to a saucepan with enough water to cover base and cook over low heat until fat has rendered (1 hour). Strain before using. Alternatively, good-quality lard is available from select butchers, or use a good-quality store-bought shortcrust pastry, such as Carême.
The Latest from Gourmet Traveller
This is how women do it: Leading women in restaurants
Yesterday 1:53am
Drinks NewsTop drops: An expert's best tannic wines for March
Yesterday 12:00am
Travel NewsTurkish Airlines announces direct flights between Melbourne and Istanbul from March 2024
Mar 06, 2024
EntertainingYour seasonal guide to luxury Easter eggs, bunnies and hampers
Mar 05, 2024
Food NewsNoma returns to Japan for 10-week Noma Kyoto residency in 2024
Mar 05, 2024
Restaurant NewsNoma, the 'world's best restaurant', is closing in 2025
Mar 05, 2024
Restaurant ReviewsPipis Kiosk: Restaurant review
Mar 05, 2024
Recipe CollectionsOur most popular recipes for autumn
Mar 05, 2024
Travel NewsSeven crossbody bags that make slick travel companions
Mar 03, 2024
EntertainingSix quality steak knives that even vegetarians will find use for
Feb 27, 2024
Entertaining5 wine fridges to store your vinos for entertaining and longevity
Feb 27, 2024
Recipe Collections5 simple co*cktails for every occasion
Feb 27, 2024
Destinations5 luxe Geelong Airbnbs to book for your Great Ocean Road getaway
Feb 27, 2024
DestinationsFive best Airbnb Launceston stays for a northern Tasmanian trip
Feb 23, 2024
Chefs' RecipesKafeneion's Greek fillo orange cake with orange syrup (portokalopita)
Feb 23, 2024
Entertaining5 small but mighty wine fridges for the budding collector
Feb 22, 2024
Restaurant Reviews
Feb 22, 2024
Restaurant ReviewsThe best restaurants in Melbourne right now
Feb 22, 2024
Fast RecipesGreek lamb meatballs with orzo, tomato-garlic sauce and fried oregano
Feb 22, 2024