Lamb And Rosemary Pot Pie

• 2 tbsp olive oil
• 1 1/2 tbsp butter
• 1 lb lamb shoulder or leg, diced
• 1/2 cup seasoned flour
• 2 None carrots, chopped
• 2 stalks celery, chopped
• 1 None onion, chopped
• 1 clove garlic, finely chopped
• 1 tbsp tomato paste
• 3 sprigs fresh rosemary
• 1/2 cup red wine
• 1/2 cup chicken stock
• 1 sheet frozen puff pastry, thawed
• 1 tbsp heavy cream
• None None green beans, steamed, to serve

1. In a large, heavy-bottomed saucepan, heat oil and butter over medium heat. Toss lamb in flour, shaking off excess. Cook for 3-4 mins, or until browned. Transfer to a plate.
2. Add vegetables and garlic to pan. Saute for 4-5 mins, or until beginning to caramelize. Stir in tomato paste and rosemary. Cook for 1-2 mins. Return lamb to pan along with wine. Pour in stock then bring to a boil. Reduce heat to low and simmer for 25-30 mins, until lamb is tender and sauce thickens. Transfer to a pie dish to cool.
3. Preheat oven to 400u0b0F. Cover filling with puff pastry, trimming edges. Cut a cross in the center to allow steam to escape then brush lightly with cream. Bake for 15-20 mins, until pastry is puffed and golden brown. Serve with green beans.

olive oil, butter, lamb shoulder, flour, carrots, stalks celery, onion, clove garlic, tomato, rosemary, red wine, chicken stock, pastry, heavy cream, green beans

Taken from recipes-plus.com/api/v2.0/recipes/34923 (may not work)