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WCC Day 3, Part 2: New Zealand
New Zealand New Zealand, the land of the kiwis, is also known as the land of lamb. Due to British influence, meat pies are also popular. Here is your recipe for a New Zealand inspired lamb pie.  Recipe: Beer-braised Lamb and Potato Pot Pie Ingredients: - 1.5 pounds of lamb shoulder with bone (or you can get 1.2 pounds of stewing lamb) - Dry rub:teaspoons of cumin, 1 teaspoon of oregano, salt, and pepper, 1/4 teaspoon of clove - 3 cups of low-sodium beef broth or you can make your own lamb broth from using the discarded lamb bones, 4 cups of water, 1 chopped sweet onion, 6 chopped cloves of garlic, 2 chopped carrots and celery stalks, and 1 bay leaf. - 1/2 pound of Yukon g - 1 red pepper - 1 box of frozen deep dish pie shell (make sure you have the top and the bottom) - 1/2 of a bottle or can of beer (a medium colored ale works best, i.e Mill Street Tankhouse Ale or Marston’s Pedigree) - 3 slices of half cooked bacon (optional) How to make it: - Pre  pare the dry rub for the lamb: 2 teaspoons of cumin, 1 teaspoon of oregano, salt, and pepper, 1/4 teaspoon of clove.- Prepare the lamb and season it; buy 1.5 pounds of lamb shoulder with the bone in it. Trim most of the visible fat off and save the bones as we will use them to make the broth. Chop the lamb into 1 inch cubes. - Heat 2 tbsp’s of oil in a large saucepan. Brown the lamb in batches and place it in a  plate. Now, add 1 sweet onion, 2 garlic cloves (minced), 1 tbsp of minced ginger, and 1/2 c up of stock into the sauce pan. Stir and cook until softened, so about 5 minutes.- Place the lamb back into the sauce pan and add 1 cup of broth, 1tbsp of chipotle, add 2 Yukon gold potatoes (chopped and cubed), and 1 chopped red pepper. Now, add 1/2 of a bottle or can of beer (a medium colored ale works best, i.e Mill Street Tankhouse Ale or Marston’s Pedigree). Cook for about 30 minutes, making sure the lamb and potatoes are tender. - Preheat oven to 375F.  - Place the lamb and potato mixture into the pie shell in the pie pan. Fill the pie with as much as the remaining liquid as you can (be careful to not add to much; it should be no higher than 1/2 inch from the top of the pie pan). Add the 3 slices of bacon on top if the pie. Cover the top of the pie with the other pie crust. Poke a few holes in the top. - Bake on the mid rack for about 30 minutes; until the crust is golden brown. This recipe was adapted from the LCBO’s Holiday 2009 Food and Wine magazine. The original recipe was the “Curried Lamb and Potato Pie” on page 204 but if you see the original recipe, you will see that it has been heavily adapted. It took a good 2-3 hours to make this pie over the span of 24 hours. related searches : Wcc
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old potatoes (about 2)
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