A modern take on the family staple of steak pie. This can be served as a pie or without the pastry as a tasty lamb stew.

Serves 6

What you need:

1 large onion, finely chopped

1kg lamb leg steaks, fat trimmed and cut into 3cm cubes

1-2 dessertspoons harissa paste

4 tbsps olive oil

140g tomato puree

1 tbsp plain flour

150ml dry red wine

250ml beef stock

2 bay leaves

1 cinnamon stick

150g pitted Kalamata olives

100g sunblushed tomatoes in oil, drained and roughly chopped

25g caster sugar

500g puff pastry, fresh or frozen

1 medium beaten

 

1. Preheat the oven to 160C.

2. Season the lamb and toss in the harissa. Heat the oil in a casserole dish over a medium-high heat. Add the lamb in batches, cook for 3 – 4 minutes until browned, set aside.

3. Add the chopped onion and reduce the heat. Cook for around 5 minutes until soft. Add tomato puree and stir for 1 minute. Return the lamb the the dish along with the flour and stir for 1 minute.

4. Add the wine, stock, bay leaves and cinnamon. Bring to the boil, then cover and transfer to the oven for 1 1/2 hours, until the meat is tender.

5. Stir in the olives and tomatoes and set aside to cool if making pie, or serve if eating as a stew.

6. To make the pie, increase the oven temperature to 200C. Roll out the pastry to about 3mm thick, place the pastry on top of the dish and press down the edges.

7. Eggwash the pastry and bake the pie fro 30 – 35 minutes, until the pastry is golden and risen, serve and enjoy.