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Lamb Pie with 2018 O'Brien Estate Cabernet Sauvignon

Fall 2021 Newsletter



Pie Ingredients:

·       2 lbs Ground lamb
·       1 1/2 Onions, diced
·       2 Carrots, small dice
·       4 Garlic cloves, minced
·       2 T Fresh thyme
·       2 1/2 cups Beef stock
·       1 1/2 Wine
·       1 tsp Salt
·       1/2 tsp Pepper
·       2-3 T Cornstarch
·       1 cup Frozen peas
·       1/2 Parmesan grated
·       Parsley to garnish

Potato Topping

·       8 Large russet potatoes, peeled and cubed
·       1/2-1 cup Heavy cream
·       8T Butter
·       Salt and Pepper to taste



1.     Preheat oven to 350° F. 
2.     Prepare filling by heating a large sauté pan and browning the ground lamb. Once all the meat is browned, use a slotted spoon to set the meat aside. Drain all but 2 tablespoons of fat. Sauté onions and carrots until onions become translucent, about 5 minutes. Add the garlic and sauté for one minute longer. Add the meat back in with the onion mixture. Add to dish, thyme, stout and stock and season with salt and pepper. Cover with lid and cook in the oven for 1 hour.
3.     Mix cornstarch and 2T water to form a paste. Stir through meat mixture until fully combined. Add the peas then return dish to oven for 30 more minutes. 
4.     Turn up oven to 400° F.
5.     To prepare the topping, boil potatoes in salted water. Drain and add cream, butter, salt and pepper. Mash until completely smooth and set aside.
6.     Fill a casserol dish with the meat mixture. Spread potatoes on top of the filling. Sprinkle with Parmesan. Bake for 25-30 minutes or until the potatoes are a nice golden brown.



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