Lamb, Rosemary and Red Wine Pies

Name: Lamb, Rosemary and Red Wine Pies
Total time: 5700 s
Ingredients: 3 kg Lamb Diced 3 cm x 3 cm; 100 mL Olive oil For sealing/braising; 200 gr Onion Large dice; 150 gr Carrot 1/2 slice; 150 gr Celery Sliced; 4 ea Garlic Cloves, diced; 1 L MAGGI Classic Beef Flavoured Booster Gluten Free Prepare as liquid; 500 mL Red wine; 2 ea Rosemary leaf, dried Leaves chopped; 100 gr MAGGI Classic Demi-Glace Sauce Not reconstituted; 200 gr MAGGI Classic Gluten Free Mashed Potato Mix 4kg

Brand
Preparation time
95 min
Number of servings

10

Lamb Rosemary And Red Wine Pies

Ingredients

3 kg Lamb Diced 3 cm x 3 cm
100 mL Olive oil For sealing/braising
200 gr Onion Large dice
150 gr Carrot 1/2 slice
150 gr Celery Sliced
4 ea Garlic Cloves, diced
1 L MAGGI Classic Beef Flavoured Booster Gluten Free Prepare as liquid
500 mL Red wine
2 ea Rosemary leaf, dried Leaves chopped
100 gr MAGGI Classic Demi-Glace Sauce Not reconstituted
200 gr MAGGI Classic Gluten Free Mashed Potato Mix 4kg

Preparation

1

Coat lamb with olive oil and seal in a large stock pot.
2

Coat lamb with olive oil and seal in a large stock pot.
3

Add 1L of dissolved MAGGI Beef Booster, red wine and rosemary. Bring to a boil. Reduce heat to a simmer and cover leaving a gap. Simmer for 2½ hours, stirring occasionally.
4

Strain meat and vegetables from liquid and set aside. Return liquid to the heat and thicken with MAGGI Demi-Glace Sauce Mix to produce sauce.
5

Divide meat and vegetables into equal portions (approximately 250g) and place into serving ramekins. Pour MAGGI Demi-Glace sauce over contents to just cover.
6

Prepare MAGGI Mashed Potato using ratio on label. Top each ramekin with finished mashed potato.
7

Bake at 170°C for 20 minutes and serve.