Usk Valley Lamb And Rosemary Pie

Instructions

1. Preheat the oven to 180°C (350°F).
2. Season the lamb with salt and pepper.
3. Heat the olive oil in a large ovenproof pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
4. In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are softened.
5. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes.
6. Gradually pour in the beef stock, stirring constantly to avoid lumps. Add the browned lamb back into the pot.
7. Add the rosemary sprigs, cover the pot, and transfer it to the preheated oven. Cook for 1.5 to 2 hours, or until the lamb is tender.
8. Remove the pot from the oven and discard the rosemary sprigs. Allow the filling to cool slightly.
9. Roll out the puff pastry on a floured surface to fit the top of your pie dish.
10. Transfer the lamb filling to a pie dish and place the puff pastry over the top. Trim any excess pastry and crimp the edges to seal.
11. Brush the pastry with the beaten egg for a golden finish.
12. Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed.
13. Serve the Usk Valley Lamb and Rosemary Pie hot, with your favorite side dishes.