Lamb & rosemary pies
|2 Tbsp||Olive oil|
|500 g||Lamb backstraps, trimmed and chopped|
|½ cup||Red wine|
|1 Tbsp||Fresh rosemary, leaves chopped|
|1||Egg, lightly beaten|
|1 to taste||Salt & freshly ground pepper|
|400 g||Crushed tomatoes|
- Preheat oven to 200 degC. To make the mash, place potatoes in a saucepan of cold water and bring to the boil. Cook for 20 minutes or until tender. Drain, return to the pan and mash with butter and cream until smooth.
- Heat the oil in a large non-stick frying pan over high heat. Add onion and cook for 2-3 minutes or until softened. Add lamb and rosemary and cook for 1-2 minutes or until browned.
- Add wine and cook for 1 minute. Add tomatoes, salt and pepper and cook for 1-2 minutes or until thickened slightly. Spoon mixture into 4 x 1 cup-capacity ovenproof dishes and place on a baking tray. Top with mash and brush with egg.
- Cook for 20 minutes or until mash is golden.