Prepare these ingredients for a hauntingly delicious Spooky Lamb Pie: Minced lamb, leeks, carrots, red wine, rosemary, tomato paste, bay leaves, salt, pepper, stock, puff pastry sheets, egg wash, cherry tomatoes, black olives, and butter for greasing.
Heat oil in a medium-sized pan over moderate heat. Add the minced lamb and cook until the meat starts to caramelize. This initial searing adds a rich flavor and texture to the lamb.
Add the remaining oil to the pan and sauté the leeks and carrots for about five minutes. This step adds sweetness and a crunchy texture to the lamb pie filling, complementing the savory lamb.
Pour in the red wine and add the rosemary. Simmer for five minutes, allowing the flavors to meld together. The wine adds depth, while the rosemary infuses an aromatic flavor to the lamb stew.
Stir in the tomato paste, bay leaves, salt, pepper, and stock. Bring the mixture to a boil, then reduce the heat and simmer for 35-40 minutes. This slow cooking process ensures a tender and flavorful lamb stew.
Preheat the oven to 180°C and lightly grease a deep pie dish with butter. Fill the pie dish with the prepared lamb stew. Drape the puff pastry sheets over the pie dish, brush with egg wash, and bake for 30 minutes or until golden brown.
To give your Spooky Lamb Pie a Halloween twist, cut cherry tomatoes and black olives in half. Stick them into the pie to create a spooky look. Sprinkle some rosemary on top for an added touch of flavor.
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