Lamb And Ale Pot Pies

Theyre famous for subconscious footy-game fare, but subsequent to a little know-how you can viewpoint this corner-shop classic into a associates favourite.

The ingredient of Lamb And Ale Pot Pies

• 1 tbsp olive oil
• 3 lamb shanks
• 20 pickling onions
• 250g button mushrooms
• 2 garlic cloves crushed
• 2 tbsp plain flour
• 300ml bottle ale
• 1 1 2 cups 375ml massel beef stock
• 1 rosemary stem
• 1 dried bay leaf
• 1 sheet 25cm ready rolled broadcast pastry quartered
• 1 egg lightly whisked
• thick cut parsnip chips to help

The Instruction of lamb and ale pot pies

• heat the oil in a large flameproof casserole dish exceeding high heat grow the lamb and cook turning occasionally for 5 minutes or until brown all over transfer to a bowl add the onions and mushrooms to the pan and cook stirring occasionally for 5 minutes or until lightly browned increase be credited with the garlic and flour and cook stirring for 1 minute or until fl our is lightly golden return the lamb and pour greater than the ale and stock go to the rosemary and bay leaf and bring to the boil condense abbreviate heat to low and cook covered turning occasionally for 11 2 hours or until meat is falling off the bone sever from heat
• cut off surgically remove the lamb shanks and remove the meat from the bones cut into 3cm pieces and return to the pan taste and season as soon as salt and pepper
• preheat oven to 220u00b0c spoon the lamb blend evenly along with four 1 1 2 cup 375ml skill ovenproof dishes place a pastry square beyond each dish lightly brush later than egg bake in preheated oven for 15 20 minutes or until pastry is puffed and golden relief tersely taking into consideration parsnip chips if desired

Nutritions of Lamb And Ale Pot Pies

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