Scrumptious Lamb Ragù Pie

This pie isn’t just your ordinary pie. As we are approaching winter down in Australia, the craving and nostalgia for warm and hearty meals are slowly creeping in. And this pie, truly answers to all those cravings, but ironically leaves you wanting more and more after every gorgeous bite. 

This is not terribly difficult to make, however it is a bit time consuming but let me tell you, it is well worth it! The lamb after virtually four hours in the oven is soft and succulent and when paired with the beautifully flaky pastry, you cannot help but try and eat it slowly, just so you can savor every little bite.

I served this pie with a spinach, parmesan and roasted pine nut salad as well as some beautifully roasted asparagus, but feel free to serve it with whatever you like. 

Lamb and Mushroom Ragù Pie

Ragù

1.5kg lean, diced lamb

2 large brown onions

8 cloves of Garlic

12 mushrooms

4 sprigs fresh rosemary

6 sprigs fresh thyme

Olive Oil

2 cups good quality red wine

1x400g peeled whole plum tomatoes

Salt and Pepper

Peel and coarsely chop the onions, and chop the garlic. Slice the mushrooms thickly. Place an oven-proof Dutch over or heavy stockpot over medium-high heat and add olive oil to cover the bottom thinly. When oil is hot, add the lamb and brown deeply., you want it browned darkly for good flavour (it is essential you do this). Do this in batches if necessary, being careful not to overcrowd the pot.

When the meat is thoroughly browned, take out the pot and place it on a plate. Add the onions to the pot and cook for about 10 minutes or until the onions are golden. Add the rosemary and thyme, garlic and the mushrooms. Reduce heat to medium-low and sauté until vegetables are softened (about 5 minutes). Ass the meat back into the pan.

Add wine and continue to simmer until liquid comes to a boil (3 minutes). Crush the tomatoes in the can with a fork or back of a spoon, then add them and their juices to the pot. Season well with salt and pepper. Cover and place in a 180 degree Celsius oven for 3 hours. Go through with two forks and shred any remaining chunks of meats. Taste and season if necessary with additional salt and pepper.

Allow to rest for 15 minutes whilst preparing the pastry. 

Olive oil pastry

400 gm (2²/₃ cups) plain flour

60   gm butter, coarsely chopped

60   ml (¹/₄ cup) extra-virgin olive oil

Process flour and a large pinch of salt in a food processor to combine. Add butter and process to combine. Add oil and 110ml of cold water (or enough to just bring dough together), process until dough just comes together, turn onto a work surface and knead until smooth. Halve dough, wrap each piece in plastic wrap, and refrigerate overnight.

Whilst pie is cooling, working with one half of pastry (and keeping remainder refrigerated), roll to a 33cm round, Place on a 30cm (diameter), oiled Bessemer tray (or pie tin), letting pastry rise 2cm on the tray. Spread ragù mixture evenly over pastry and roll remaining pastry to a 33cm round. Brush pastry with egg wash and curl up the sides, pinching edges to seal. Bake until golden and cooked through 45min-1hour. 

References:

Gourmet Traveller: Italian Regional Classics Cookbook 2012

http://www.thekitchn.com/recipe-lamb-rag-17327