The holidays are over, we've had 20mm of rain and the forecast is for some more to come - happy days!
As harvest edges closer at Westpoint we are looking at an "average" or slightly below average crop for the 2017/2018 season. Spring is a traditionally busy time for farmers, especially the mixed farm like we are. At this stage we've shorn most of the 6 month old lambs, the new season little lambs have all been marked and tagged. Most animals have had access to supplementary feed, consisting of home grown barley, oats and hay. Due to the dry Spring we've had to sacrifice some of the grazing crops which has meant they've all continued to have access to the all important green feed.
When it was raining - I think it was the cooler weather that came with the 20mm - Archie requested his favourite meal which is the humble Aussie meat pie. So, even though its not your usual Spring fare, it was such a runaway hit I knew I had to share the recipe with you all in this weeks blog. Enjoy!
BEFORE YOU START
I had some left over sumac roasted pumpkin from the night before and I think any veg you have handy would work just as well, but I did think the lemony deliciousness of the sumac worked well with the lamb, so you should cook this first.
I simply cut the pumpkin to bite sized pieces, added some olive oil and sumac, tossed and roasted for 35-40 mins at 170 degrees. For the diced lamb I simply used a boned leg of Outback Lamb and diced it myself.
1kg diced lamb
2 chopped onions
350 gms finely chopped mushrooms
1 tbsp grainy mustard
2 tbsp worchestershire sauce
1 cup beef stock
2 cups of sumac roasted pumpkin (or sweet potato), cut into small pieces
2 sheets puff pastry, thawed
1 egg, lightly beaten
Season diced lamb with salt and pepper, coat with oil and brown in a heavy bottomed pan. Do it in batches so it browns quickly and does not stew. Set lamb aside once its done.
Give the mushrooms and onion a quick whizz in a food processor so they are finely chopped - or do it by hand if you prefer. Using the same pan you did the lamb in, add in some butter, the mushrooms, onion, mustard and worchestershire sauce and fry for a few minutes. Make sure you scrape off all the meaty bits stuck to the bottom of the pan and stir them through!
Add the stock and the cooked lamb, simmer for 5 minutes until the sauce reduces and is thick. Preheat oven to 180 degrees.
Stir through the sumac roasted pumpkin, then place the mix into individual pie dishes.
Top with the pastry, trimming edges and sealing with a fork. Brush with the egg mix and make a small slit in the top for the heat to escape.
Bake for approximately 20 minutes or until pastry is golden.
I cannot tell you how much the kids went mad for these - they say its their new favourite meal. You could serve with mash and peas, baby carrots or any tried and tested favourite veggies, but we simply ate these on their own.