RECIPE: Braised Lamb Shoulder Pie with Vegetables and Date Chutney

There is nothing quite like a homemade pie to welcome the cooler Autumn months. Even more so if it’s Chef Ian Bergh’s braised lamb shoulder pie. The recipe below tastes delicious and pairs superbly with our De Grendel Shiraz.

Braised Lamb Shoulder Pie with Vegetables and Date Chutney

This recipe delivers 6 to 8 portions

Ingredients For the Pie

• 1 whole lamb shoulder, slow roasted and meat pulled
• 100 ml olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 large leeks, chopped
• ½ head garlic, chopped
• 4 sticks celery, chopped
• 4 bay leaves
• 6 baby carrots, peeled, halved
• 1 punnet sugar snaps
• 2 large brown mushrooms, sliced
• 2 large shiitake mushrooms, sliced
• 1 punnet shimeji mushrooms, sliced off at the roots
• 500 ml beef stock
• 500 ml De Grendel Shiraz
• 1 sheet puff pastry
• 1 egg, whisked

 Ingredients For the Chutney

• 300 g pitted dates, sliced
• 1 small shallot, finely chopped
• 300 ml red wine vinegar
• 150 g brown sugar
• 1 tbsp cashew nuts, crushed
• 1 pinch salt
• 1 small stick cinnamon
• 1 whole star anise 

Method

1. Start by making the chutney. Gently fry the chopped shallot over low heat in a medium pan with a splash of olive oil. Add the rest of the ingredients and simmer to reduce until syrupy. Remove from the pan and set aside.
2. Preheat the oven to 180°C.
3. Place a large pan on a medium heat, add 100 ml olive oil, followed by the onions, chopped carrots, leeks, celery and garlic. Fry for 5 minutes.
4. Add the mushrooms and bay leaves and fry for a further 3 minutes.
5. Add the wine and stock and reduce by two thirds. Add the pulled meat, mix well and simmer for a further 5 minutes before adding the sugar snaps and baby carrots. Remove from the heat and let it cool down to almost room temperature.
6. Add the mixture to a greased pie dish, cover with puff pastry, fold in the sides and trim the edges with a paring knife. Brush pastry with the whisked egg, place in the oven and cook for 30-40 minutes or until pastry is golden brown. Serve with the chutney and De Grendel Shiraz.