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How To make Lamb and Apple Pie
2 lb Stewing lamb cut into 1-inch
Cubes 2 tb Margerine or butter
2 tb Olive oil
2 md Onions, sliced
6 oz Fresh mushrooms, quartered
(2 cups) 1 1/2 c Apple cider
1 tb Ground coriander
1 tb Dijon-style mustard
1/8 ts Pepper
8 oz Carrots, 1-inch chunks
2 lg Apples, peeled, cored and
Sliced 1/4 c All-purpose flower
1/2 17 oz package frozen puff
Pastry, thawed 1 Egg
1 tb Light cream or milk
In a Dutch oven cook lamb, half at a time, in margarine and olive oil till brown. Add the onions, mushrooms, 1 cup of the apple cider, coriander, mustard, and pepper. Simmer, covered for 15 minutes. Add carrots and apples. Cook for 20 minutes more. Stir together the flour and remaining apple cier. Add to the hot mixture. cook and stir till thickened and bubbly. Transfer to a 12x7x2-inch backing dish. Roll pastry to a 12x10-inch rectangle. Cut two 12x3/4 inch strips. Place each strip on long edges of baking dish. Combine egg and light cream. Brush tops of strips with egg mixture; cut remaining pastry to fit top of dish. Place atop pastry strips; crimp edges. Brush pastry with egg mixture. Bake in a 400 F oven for 15 minutes.
How To make Lamb and Apple Pie's Videos
Easy Shepherd's Pie Recipe
This Shepherd’s Pie recipe is a savory pie with a meat and vegetable gravy topped with creamy parmesan mashed potatoes. Shepperd’s Pie is a stunning and welcoming dish for the holiday table.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE POTATO TOPPING:
►2 lbs russet potatoes, peeled and cut into 1” thick pieces
►3/4 cup heavy whipping cream, warm
►1/2 tsp fine sea salt
►1/4 cup parmesan cheese, finely shredded
►1 large egg, lightly beaten
►2 Tbsp butter, melted to brush the top
►1 Tbsp Chopped parsley or chives, to garnish the top
INGREDIENTS FOR THE FILLING:
►1 tsp olive oil
►1 lb lean ground beef or ground lamb
►1 tsp salt, plus more to taste
►1/2 tsp black pepper, plus more to taste
►1 medium yellow onion, finely chopped (1 cup)
►2 garlic cloves, minced
►2 Tbsp all-purpose flour
►1/2 cup red wine
►1 cups beef broth or chicken broth
►1 Tbsp tomato paste
►1 Tbsp Worcestershire sauce
►1 1/2 cups frozen vegetables of choice
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:44 Prepping potatoes
2:29 Making pie filling
5:06 Adding potatoes over the pie filling
5:59 How to bake shepherd's pie
6:30 Finishing touches
7:17 Taste test
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The Perfect Apple Pie Recipe Presented by Volpi Foods
In every great cook’s arsenal there is pie. And if you’ve never made one, the one to master is apple. It’s the standard by which all American desserts are measured: flaky, buttery and salty on the outside and simultaneously tart and ever so sweet on the inside. Like a visit with Grandma, it covers the spectrum of emotions. The first step is how to make a killer crust. Our twist is using grated aged Gouda. It’s like wrapping the best of fall in a cheesy biscuit and serving it for dessert. Or breakfast, if you have leftovers.
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Slow-Cooked Lamb Shank Pie
With melt-in-your-mouth lamb and crisp, buttery pastry, this 5-ingredient lamb shank pie (RECIPE BELOW) ticks all the boxes. Simply brown the lamb shanks and add some flavourings, then pop in the oven for a few hours to cook. Shred the meat and cover with a sheet of pastry, then return to the oven until golden. Now, tuck into mouth-watering pie perfection.
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Slow-Cooked Lamb Shank Pie
Serves 6 Prep 15 mins (+ 30 mins cooling time) Cooking 3¼ hours
6 Coles Australian Lamb Shanks
1½ tbs rosemary leaves
1 cup (250ml) red wine
2 x 410g cans diced tomatoes with onion and garlic
1½ sheets frozen puff pastry, thawed
1. Preheat oven to 150°C. Heat a deep 22cm (base measurement) ovenproof frying pan or flameproof casserole pan over medium-high heat. Spray with olive oil spray. Cook half the lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a plate. Repeat with remaining lamb.
2. Chop 1 tbs of the rosemary. Reserve remaining rosemary. Return the lamb to the pan and pour over the wine. Bring to the boil. Cook for 2 mins or until the wine reduces slightly. Add the tomato and chopped rosemary and bring to a simmer. Remove from heat. Cover the pan tightly with foil and bake, turning the lamb occasionally, for 2 hours or until the lamb is falling off the bone. Uncover and bake for a further 30 mins or until the sauce thickens slightly. Set aside for 30 mins to cool slightly.
3. Increase oven to 200°C. Remove the bones from the lamb. Use 2 forks to coarsely shred the meat and stir into the sauce in the pan. Season. Cover the pan with 1 sheet of puff pastry, allowing the corners to overhang slightly. Use a small sharp knife to make slits in the centre of the pastry. Cut the remaining pastry into leaf shapes. Arrange on top of the pie. Sprinkle with the reserved rosemary. Season with salt. Bake for 20-25 mins or until the pastry is puffed and golden.
Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
From Gordon Ramsay’s The F Word
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Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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Family Meat Pie
Aussies love a good meat pie. We love the hand-held ones because we get the whole thing to ourselves. But when you've got sharing vibes, this Family-size Meat Pie is the one you pull out. Shortcrust base, slow cooked melt-in-your-mouth hunks of beef smothered in a rich gravy with a golden puff pastry lid.
It's knee-shatteringly good comfort food!
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How to Make dish Magazine's Pulled Lamb, Rosemary and Cheese Pie with Sarah Tuck
This pie is super easy to make, and totally indulgent. If using left-over roast lamb you will need three cups per pie.
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