Red Wine Lamb, White Bean and Fennel Pie
Don’t judge, I actually find making pie an incredibly enjoyable way to spend a Sunday. I made two kinds, this one was really nice and for my first attempt at a rough puff pastry, it wasn’t too bad. Really though, just use store bought. It’s way easier.
- 500g diced lamb
- Juice of 2 lemons
- 1 red onion, diced
- 1 garlic clove, diced
- 1 cup plus a good splash of red wine
- 1/4 cup chopped rosemary and thyme
- 1 tsp cumin
- 1 fennel bulb, small, diced
- 2 tbsp flour
- 2 tbsp butter
- 1 can of white beans, drained
- Salt, pepper and olive oil
- Frozen puff pastry, thawed
If you want to speed this up, use a pressure cooker. If not, I’ll give you the slow cooking instructions.
Brown the lamb for 5 minutes in a splash of olive oil, then add the garlic, onion, fennel, and cumin, and saute for 5-10 minutes more, until the vegetables are soft. Mash together the butter and flour with a fork, and mix into the pan. Toss everything into the slow cooker with 1 cup of wine, juice of 1 lemon, fresh herbs, salt and pepper. Cook for about 6 hours, until the lamb is soft.
Next, add in the white beans, remaining lemon juice, and another hit of wine. Cook on a medium heat for about 20-30 minutes, until the sauce is thick. You may need to put it back into a pan for this (my slow cooker/pressure cooker has a saute setting, so it all just hangs out in there).
Check for seasoning and add salt and pepper accordingly. Cool completely in the fridge. Once cool, fill into individual pie pans with pastry on the top and bottom, and freeze. To reheat, cook on 200C / 375F for about 45 minutes to an hour. Once the inside is bubbling out a bit and the pastry is brown, it’s done.