LAMB POT PIE
- Place lamb into a bowl with flour and salt, toss to coat. Then into a pressure cooker that is on medium / high heat, add oil then lamb in 2 batches. Cook for 5 minutes or until it starts to brown, transfer back into the bowl and set aside.
- Add garlic, onion and anchovies to the pressure cooker and cook for 8 minutes or until onion is tender and begins to caramelised. Add Taltarni flume blanc and stock and allow to reduce by ½ , taste for seasoning.
- Return lamb back into pressure cooker with rosemary, secure lid and cook for 30 minutes. Release steam, remove lid, cook for a further 15 minutes to reduce liquid, then allow to cool.
- Using the pie dish you are going use as a guide cut pastry to desired size, leaving a little bit extra on the sides to seal. Transfer lamb into dish and top with pastry, using a folk seal edges to dish. Place into oven bake until pastry is golden brown.
BEN'S TIP: If you don't have a pressure cooker you can do this on the cook top and simmer for 2 ½ hours or into a oven in a crock pot with lid for 2 ½ hours.