Lamb & Olive Pot Pies
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Serves 4
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Prep 35 minutes
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Cook 2 hours 5 minutes
·
Cost $3.50 a serve
Ingredient
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1 tablespoon vegetable or olive oil
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6 (1.2kg) lamb forequarter chops
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1 onion, thinly sliced
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3 cloves garlic, crushed
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2 rosemary sprigs
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2 x 405g cans diced tomatoes with basil and oregano
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⅓ cup pitted kalamata olives, sliced
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2 tablespoons oregano leaves
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1 sheet frozen puff pastry, thawed
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60g fetta, crumbled
Recipe
1. Heat oil in a
large saucepan over moderately high heat. Cook and turn lamb, in batches, for 2
minutes or until browned. Transfer to a heatproof plate.
2. Add onion to
pan; cook and stir for 2 minutes or until soft. Add garlic and rosemary; cook
and stir for 30 seconds or until fragrant. Add tomatoes and 1 cup water. Bring
to the boil. Reduce heat; simmer, covered, for 45 minutes. Uncover; simmer for
a further 45 minutes or until the lamb is tender. Remove from heat. Transfer
lamb to a chopping board. Using two forks, shred lamb. Return shredded lamb to
pan. Discard any bones and the rosemary stalks. Add olives and oregano to pan;
stir to combine.
3. Preheat oven to
220°C/200°C fan-forced. Place 4 x 1¼-cup ovenproof dishes on a baking tray. Cut
pastry lengthwise into four equal strips. Cut strips crosswise into
1cm-widestrips. Spoon lamb into prepared dishes. Top with fetta and pastry
strips. Bake for 25 minutes or until pastry is golden.
Lamb & Olive
Pot Pies
