Braised Lamb Pie with Red Wine and Colcannon

, from Issue #26. August, 2015
Photography by Aaron McLean.
Braised Lamb Pie with Red Wine and Colcannon

We devoured several delicious beef and lamb pies during our visit to the Barossa. This one is based on a dish we ate at Appellation Restaurant at The Louise. The filling can be made up to 2 days ahead, and the pie assembled and cooked when needed to make a great one-dish meal.

Serves: 4


1 kilogram boneless lamb leg steaks
seasoned flour
olive oil
2 onions, roughly chopped
2 carrots, roughly chopped
2 medium stalks celery, thinly sliced
2 cloves garlic, crushed
1 teaspoon paprika
1 tablespoon finely chopped rosemary
2 tablespoons tomato paste
2 cups red wine
1 cup good beef stock
zest of 1 orange
2 bay leaves
sea salt and freshly ground pepper

1⁄4 of a green cabbage, finely sliced
800 grams Agria potatoes, peeled and roughly chopped
2 cloves garlic, crushed
knob of butter
1⁄2 cup milk or cream, warm
2 spring onions, thinly sliced
2 tablespoons chopped flat-leaf parsley

4 x 2 cup capacity individual ovenproof baking dishes


Preheat the oven to 150 ̊C.

Trim the lamb of excess fat and cut into 3 cm pieces. Toss in flour, shaking off the excess. Heat a little olive oil in an ovenproof casserole and brown the meat in batches until well coloured. Transfer to a plate. Do not let the flour catch and burn – add a little more oil with each batch and adjust the heat if necessary.

Add the onions, carrots, celery, garlic, paprika and rosemary to the pan, season and cook for ten minutes. Add a splash of water if the pan is too dry. Stir in the tomato paste, increase the heat and pour in the wine.

Simmer for 5 minutes, scraping the base of the pan to release any sticky bits. Add the remaining ingredients, including the lamb and any resting juices back to the casserole. Season. Place a piece of baking paper on top of the meat and cover the dish tightly. The baking paper prevents any meat that sits above the liquid from drying out.

Braise for 2 - 2.5 hours, stirring occasionally, until the meat is very tender.

Colcannon: Cook the cabbage and potatoes separately in boiling salted water until tender. Drain well. Tip the potatoes back into the saucepan and place back over the heat to drive off excess moisture. Mash well with the garlic, butter and milk. Season well and stir in the cabbage, spring onions and flat-leaf parsley.

To assemble: Preheat the oven to 180 ̊C.

Divide the lamb mixture between baking dishes and top with the colcannon. Dot with butter and bake for 25-30 minutes or until the potatoes are golden and the lamb is hot.