Lamb, Kumara, Leek and Bean Pie

Name: Lamb, Kumara, Leek and Bean Pie
Yield: Serves 4
Ingredients: 400 g (14 oz) can cooked beans (flageolet, butter beans, or chickpeas); 400 g (14 oz) can cooked beans (flageolet, butter beans, or chickpeas); 300 ml (10 fl oz) meat stock; 400 g (14 oz) can cooked beans (flageolet, butter beans, or chickpeas); 1 tablespoon flour; 1 kg (2 lb) lamb neck fillet, trimmed of excess sinew, cut into 3 cm (1 ¼ in) chunks; 1 teaspoon each fresh thyme and rosemary leaves; 1 teaspoon each fresh thyme and rosemary leaves; salt and ground black pepper; salt and ground black pepper; 1 egg, beaten; 400 g (14 oz) puff pastry; 300 g (10 ½ oz) kumara or regular potato, peeled and cut into 1 cm (½ in) cubes; 1 kg (2 lb) lamb neck fillet, trimmed of excess sinew, cut into 3 cm (1 ¼ in) chunks; 1 leek, sliced and washed well to remove grit; 4 cloves garlic, peeled and chopped; 3 tablespoons cooking oil; 1 onion, peeled and sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Lamb neck is a much over-looked cut of meat. The following pie is made by first making a stew, which is great eaten as it is with some plain cous cous or roast sweet potatoes, but here I have then taken it a step further, baking it in a pastry case.

Ingredients

3 tablespoons cooking oil
1 onion, peeled and sliced
1 leek, sliced and washed wel

Main course

Method

Heat oil in a deep saucepan and the fry onion, leek and garlic until they begin to caramelise, stirring occasionally. Add kumara and cook 1 minute then tip into a bowl.

Place saucepan back on the heat and add a little more oil. Add lamb and brown on all sides. Sprinkle flour in and mix, then add leek mixture, herbs, beans, meat stock and enough water to cover the meat by