In winter is there anything more perfect than chunks of meat slow cooked in a beautiful red wine sauce and then made into a pie topped with cheese? I can think the only thing to make this even more perfect is a glass of red wine and an open fire.
Australia is in the middle of winter, the days are short, the nights are cold and lets face it all you want to do when the sun goes down is curl up in the warmth of your home in your pj's and eat. This was exactly our family on Sunday night. While the winter sun was shining during the day in the North by 5pm the wind had picked up, the temperature dropped and we all escaped to the warmth in front of the television.
Earlier that day I had put a piece of lamb in the slow cooked with a beautiful red wine and herb sauce and 6 hours later the meat was tender and falling apart and the aroma of throughout the house was amazing. I quickly topped it with thinly slice potato a sprinkle of garlic powder and grated cheese and popped it in the oven for the potatoes to cook and cheese to melt. The end result was divine.
My whole family loved this dish there was no leftovers and every bit of the sauce was mopped up with some homemade crusty bread.
This is also a perfect winter dinner party recipe. Jazz the recipe up and place the pie mix into individual ramekins and top with the potato and cheese and let your guest dive into the saucy pie filling and let the flavour speak for itself.
While it is not an adaption of an old fashioned shepherd pie as the sauce is not gravy based, it is a modern twist on the usual lamb based pies which often use mince.
I am normally a throw everything into the slow cooker type of person, but I am super glad I took the time on my Sunday morning to brown the rolled lamb roast and saute the vegetables and create the sauce on the stove top before I put my slow cooker on. These little things are not required but I do think it added depth of flavour to the meat.
Prep 20 min // Cook 6hrs 30 min
1 lamb roast (I used rolled lamb leg roast however you can use a leg of lamb if you prefer)
2 carrots sliced
1 onion diced
1 cup mushrooms
2 sticks celery diced
6 cloves garlic
2 cups red wine
1 cup liquid beef stock
1 410g tin tomatoes
4 tbs Worcestershire sauce
3 bay leaves
3 sprigs fresh rosemary
1 tbs each of fresh oregano and thyme
Salt and Pepper to taste
4-6 potatoes thinly sliced (amount depends on how big your dish is
3 tbs garlic powder
1 tbs olive oil
1 cup grated cheese
Heat 1 tbs oil in a pan and season lamb well with salt and pepper. When pan is hot sear the lamb 3-4 min on each side and then remove from the pan.
Add garlic, onion, carrot and celery to the pan and saute for 2-3 min.
Add mushrooms and cook for approx 2-3 min.
Deglaze the pan by adding the red wine and then add the stock. Let the sauce reduce for 2-3 min at high heat.
Add tin tomatoes, Worcestershire sauce and herbs and season well with salt and pepper.
Add lamb back to the pan and let it rapid boil for 3-5 minutes and then transfer to the slow cooker and cook on high for approximately 6 hours.
When the meat is cooked and tender remove from the slow cooker and pull it apart in large chunks. Add it back to the sauce and mix well and then place in a pie dish.
Preheat oven to 180 degrees.
Toss the thinly sliced potatoes with the olive oil and garlic powder and then place over the pie mixture and top with grated cheese.
Bake until the potatoes are cooked through and the cheese has melted.