Lynn Crawford's take on a traditional Irish dinner! Make these pies with ground lamb, Worcestershire sauce and white cheddar cheese, with a side of this yummy arugula-based dijon salad, and you'll have a yummy and easy meal to serve your family.
Lamb and Cheddar Pies
1 tablespoon olive oil
1 small onion
1 clove garlic
1 pound lean ground lamb
1/2 teaspoon salt
3 tablespoons flour
1 1/2 cups beef stock
2 teaspoons Worcestershire sauce
2 sprigs thyme
3/4 cup white cheddar cheese, diced
1/2 small red onion
2 pounds potatoes
1 tablespoon rice vinegar
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons finely chopped chives
3 cups arugula
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
5 tablespoons olive oil
Salt and black pepper, to taste
Lamb and Cheddar Pies
Heat oil in a large frying pan over medium heat. Add onion and cook until tender and start to brown on the edges, about two to three minutes.
Add garlic and cook for one minute. Add the ground lamb to the pan and cook, breaking it up with a wooden spoon for about five to six minutes.
Stir in salt and a few cracks of black pepper. Sprinkle flour over the lamb and cook for one minute. Pour in beef stock, Worcestershire sauce and thyme.
Bring to a boil, scraping all the brown bits off the bottom of the pan. Reduce the heat to medium-low and let simmer until the gravy has been reduced and thickened, about six to eight minutes.
Scrape lamb mixture into a bowl and let cool to room temperature. Cover and refrigerate until completely chilled, this will take at least one to two hours.
Remove puff pastry from the fridge, Roll sheets to one eight of an inch thick. Cut puff pastry into 12 four-inch rounds and 12 three-inch rounds. Let chill in the fridge for 30 minutes.
Lightly grease a 12-cup muffin tin. Place larger puff pastry rounds in the base of each muffin tin.
Remove the chilled lamb mixture from the fridge and stir in diced cheese. Evenly divide filling between each pie, packing them right to the top.
Whisk the egg into a bowl and brush the edges of the pastry to overlap with the egg mixture and top with smaller pastry rounds. Press around the edges of the pies using the tines of a fork to create a seal. Cut a small slit into the top of each pie.
Use the remaining egg mixture to brush the tops of each pie. Place the tray in the freezer to chill for 15 minutes before baking.
While the pies are chilling, preheat the oven to 425° F. Bake pies for 20 to 25 minutes, until golden brown.
Place the onion in a small bowl and cover with cold water (this will remove some of the bite).
Place the potatoes in a large pot of generously salted water. Bring to a boil over high heat.
Lower the heat so the water is barely simmering and cook potatoes for about 10 minutes, or until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes and pour them into a large bowl.
Gently toss the warm potatoes with the rice vinegar, a quarter teaspoon of salt, and half a teaspoon of black pepper. Add the chives, arugula and red onion and stir through.
Whisk together the red wine vinegar, mustard, and olive oil in a small bowl. Add salt and pepper to taste. Pour over the potato mixture and toss to combine. Set aside and keep warm for serving or covered at room temperature for up to an hour,
Take pies out of the oven and let them cool before serving alongside the salad. Enjoy!