We love good lamb pie with coriander roasted carrots and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Beef Stock Powder
Puff Pastry Sheet(ContainsGluten)
Preheat your oven to 210°C. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrots on a baking tray, drizzle with oil and season with ground coriander, salt and pepper. Toss to coat and set aside for later.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a colander. Put half of them into a bowl. Mash with back of a fork and set aside.
Put a frying pan on medium-high heat. Add the lamb mince (no oil) and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Once browned, drain off any excess fat, then add add the onion and cook until softened, stir occasionally, 3-5 mins. Stir in the garlic and cook for 1 minute more.
Add the harissa paste, beef stock powder and water (see ingredients list for amount), plus the crushed and whole chickpeas. Stir to combine and allow to simmer on a medium heat until the sauce has thickened slightly, 4-5 mins. Season with salt and pepper. Remove from the heat.
Transfer the lamb mixture to an oven proof dish and cover with the puff pastry sheet. Trim any excess pastry with a sharp knife, and brush with a little oil. Pop in the oven to bake the pie on on the top shelf and the carrots on the middle shelf until the pastry is golden, and the carrots are golden and cooked through, 15-18 mins. Turn the carrots halfway through.
Once the pie is cooked, leave to stand for a couple of minutes. Serve the pie on plates accompanied by the coriander roasted carrots. Enjoy!