Lamb, Mushroom and Sweet Potato Pies Recipe | Westgold AU
A beautifully buttery pastry encases tender lamb and mushroom in this homely recipe. Serve with green veges or a salad. Delish!
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Cooking tools:
- Skillet
- Oven
- Stove
- Mixing bowl
- Spoon
- Flour sieve
- Rolling pin
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pie dish
- Saucepan
- Colander
- Potato ricer
- Potato masher
- Pastry brush
- Plastic wrap
- Refrigerator
- Whisk
- Cooling rack
Ingredients
- 500-600gm diced lamb shoulder
- 3T flour
- 2-3T oil
- 2T Westgold butter
- 1 onion, chopped
- ½ stick celery
- 2 garlic cloves, crushed
- 1-2T chopped herbs
- 150gm mushrooms, cut into wedges
- 1 1/4c beef stock
- 2T worcester sauce
- 1T tomato paste
- 1t cornflour (if needed)
- salt
- pepper
- extra thyme to sprinkle
- 2c high grade flour
- pinch salt
- 180gm cold Westgold butter, cut in 1cm dice
- 1/2c cold water, refrigerated
- 500gm kumara, peeled
- 70gm Westgold butter
- ½ - 3/4c Westgold Full Cream UHT milk, warmed
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