Recipe submitted and written by Ali Irvine
- 1/4 cup olive or vegetable oil
800g diced lamb, approx 3cm cubes
1 brown onion, diced
2 carrots, peeled and sliced
3 celery sticks, sliced
2 rosemary sprigs
4 garlic cloves, minced
2 bay leaves
440ml can Guinness
1 1/2 cups (375ml) beef stock
2 tablespoons HP sauce
400g can diced tomatoes
1 tablespoons sugar
3 tablespoons cornflour
3 tablespoons cold water
3 sheets puff pastry
Heat 1 tablespoon of the olive oil in a large oven-proof dish over medium high heat. In 2 batches, brown the meat well on all sides, approximately 5 minutes per batch, adding another Tablespoon of olive oil in between batches. Remove from the pan and set aside.
Add remaining oil and cook the onion, carrots, celery & rosemary for around 8 minutes until golden. Add the garlic and bay leaves, cooking for a further 2 minutes before adding the Guinness. Increase the heat to high, scrape any sediment from the base of the dish, boil for 5 minutes before adding the stock, HP, tomatoes, sugar and browned lamb. Reduce heat to low, cover with a lid and cook for 2 hours, or until meat is meltingly tender. Season the stew with salt & pepper.
Combine the cornflour and water in a small bowl. Add a little at a time until you have a thick sauce (you may or may not need all of it), stirring well between each addition.
Preheat the oven to 200C (220C fan forced). Spoon the filling into ramekins and cover with pastry lids. Cut leaves from the pastry scraps and attach with a brush of eggwash. Brush the entire pastry lid with eggwash and cook for 20 to 30 minutes until puffed and golden. Garnish with oven roasted thyme sprigs (optional) and sea salt flakes.