Slow-Cooked Lamb Shoulder and Leek Pie recipe
Enjoy tender lamb shoulder slow-cooked with leeks, shallots, garlic, beef stock, rosé wine, and bay leaves, all encased in a flaky pastry topped with a golden egg wash.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
Cooking tools:
- Oven
- Stove
- Cast iron saucepan
- Baking sheet
- Aluminum foil
- Rolling pin
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pastry brush
- Serving bowl
- Spoon
- Measuring spoon
- Measuring cup
- Plastic wrap
- Refrigerator
Ingredients
- 2 T olive oil
- 50 g butter
- 1 1/2 kg lamb shoulder
- sea salt
- freshly ground black pepper
- flour, to dust
- 6 baby leeks, roughly chopped
- 3 shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- 3 cups good quality beef stock
- 1 cup Rose wine
- 1 free-range egg yolk
- 3 fresh bay leaves
- 200 g butter, chilled
- 2 1/2 cups flour
- 1/2 t salt
- 1 free-range egg
- 1 T milk
- 2 T vinegar
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