High Country Pie

• 1 kg lamb, cubed
• 12 cup plain flour
• 1 teaspoon salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup onion, diced
• 12 cup leek, diced
• 2 garlic cloves, crushed
• 12 cup red wine
• 12 cup verjus
• 1 12 cups beef stock, reduced
• 2 tablespoons tomato paste
• 1 tablespoon mint jelly
• 1 tablespoon brown sugar
• 12 lemon, rind
• 2 tablespoons Worcestershire sauce
• 12 cup carrot, diced
• 1 cup parsnip, diced
• 1 green apple, diced
• 12 cup mint relish
• 2 tablespoons rosemary, chopped
• 2 tablespoons mint, chopped
• 1 tablespoon parsley, chopped
• 12 cup green peas
• 1 cup chat potato, diced and parboiled
• 2 sheets butter puff pastry, cut into 8 equal squares, follow directions to bake
• mint relish, extra to garnish
• rosemary sprig, to garnish

1. Toss cubed lamb in flour seasoned generously with salt and pepper.
2. Heat equal quantities of oil and butter in pan and lightly brown lamb, then transfer to a large heave based pot.
3. Saute onions, leeks and garlic in same frying pan used for browning lamb.
4. Add red wine to deglaze pan (you can leave the veggies in the pot to do this) then add to the large pot.
5. Add verjus, stock, tomato paste, mint jelly, brown sugar, lemon rind, worcestershire sauce.
6. Simmer on low heat 1-2 hours or until lamb becomes tender, stirring occasionally.
7. Then add carrots, potatoes, parsnips, apple, mint relish, rosemary, mint and parsley.
8. Simmer for 10 minutes.
9. Add potatoes and the peas and cook until all vegetables are tender.
10. To finish, place pie mix into serving bowls topping each with a square of baked pastry.
11. Garnish with 1 teaspoon of mint relish (optional) and a sprig of rosemary.

lamb, flour, salt, olive oil, butter, onion, garlic, red wine, verjus, beef stock, tomato paste, mint jelly, brown sugar, lemon, worcestershire sauce, carrot, green apple, mint relish, rosemary, mint, parsley, green peas, chat potato, butter, mint relish, rosemary

Taken from www.food.com/recipe/high-country-pie-256601 (may not work)