3-pounds boneless leg of lamb or lamb shoulder, cut into 1-½ inch cubes
Salt and pepper, to taste
½ cup all-purpose flour, used to dredge the lamb cubes
3 tbsp. vegetable oil
4 tbsp. butter
2 cups button or crimini mushrooms, cut in quarters
2 large onions, diced
4 cloves garlic, minced
4 cups low sodium lamb or veal
1 cup red wine, or additional stock if you prefer
1-½ cups pureed canned tomatoes
¼ cup balsamic vinegar
1 tsp. dried oregano
½ tsp. dried thyme
2 tbsp. smoked paprika
½ tsp. salt
1 tsp. coarsely ground black pepper
2 leaves bay
For the Pastry:
½ cup very cold butter, cut into small cubes
½ cup very cold vegetable shortening, cut into small cubes
2-½ cups all-purpose flour
½ tsp. salt
¼ - ⅓ cup ice water, only enough to make a dough form
Instructions
To prepare the braised lamb with mushrooms:
Pre-heat oven to 300°F.
Trim the lamb roast of excess fat; cut it into 1-½ inch cubes.
Season the cubes with salt and pepper; roll them in flour to coat well.
In a cast iron skillet, heat the oil, over medium high heat, and brown the lamb cubes well in small batches.
Do not crowd the pan with the lamb or it will be harder to brown and be drier when cooked.
Transfer the browned lamb to a covered roasting pan or Dutch oven.
In a saute pan, over medium heat, melt the butter and saute the mushrooms until lightly browned.
Add the onions and garlic.
Saute, over medium heat, until the onions have softened but not browned; add the mushrooms, garlic and onions to the roasting pan with the lamb.
Add the lamb stock, red wine, pureed tomatoes, balsamic vinegar, oregano, thyme, smoked paprika, salt, pepper and bay leaves.
Stir and cover the roasting pan tightly with aluminum foil before adding the lid.
Place in pre-heated oven and cook for 2-1/2 to 3 hours or until the lamb is fall-apart tender and the gravy is slightly thickened
Remove from oven and discard the bay leaves; set aside.
To prepare the pastry:
There are two ways to approach the pastry: either as a single sheet over the entire pie or as pre-baked sections of pastry to top individual serving dishes. If using the single top sheet of pastry method, transfer the braised lamb and sauce to a large 9-inch by 13-inch baking pan to increase the surface area for the pastry.
Using a food processor or a pastry blender, cut cold butter and shortening into the flour and salt until mixture resembles a coarse meal; small pieces of butter should still be visible.
Pour cold water over the mixture and work in by tossing with a fork until dough begins to form; use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls; flatten into 2 rounds; wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.
Dough can be made the day before but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
If using the dough on a single large baking dish, just roll one of the pieces of dough out to approximately a half inch larger than the dish on all sides; the second piece of dough can be frozen to use later.
Egg wash the edges of the baking dish with a little beaten egg to help the pastry stick.
Cut a few slits in the top of the pastry to let steam escape and brush the egg wash onto the top of the pastry.
Place in a oven pre-heated to 375°F. for 20 - 25 minutes or until the pastry is evenly golden brown.
To make pastry toppers for individual serving dishes instead, roll out the dough a bit thicker than for a pie crust and cut the shapes just a little smaller than the tops of the serving dishes.
Cutting them a little smaller allows you to see what lies beneath that golden crust.
Pre-heat oven to 375°F and place the pieces of pastry onto a parchment lined cookie sheet.
Brush with an egg wash of 1 egg mixed with 1 tbsp. water; you don't use all the eggwash, a thin coat is enough; it aids the browning of the pastry and isn't completely necessary.
Place in pre-heated oven and bake for 15 - 20 minutes until golden brown.
Serve on top of the individual serving dishes that have been filled with the braised lamb and mushrooms.
Notes
This recipe can also be adapted to use beef or pork.