Lamb, Rosemary and Red Wine Pies

Coat lamb with olive oil and seal in a large stock pot.
Add onions, carrots, celery and garlic.
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.
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.
Divide meat and vegetables into equal portions (approximately 250g) and place into serving ramekins. Pour MAGGI Demi-Glace sauce over contents to just cover.
Prepare MAGGI Mashed Potato using ratio on label. Top each ramekin with finished mashed potato.
Bake at 170°C for 20 minutes and serve.

Qty	Unit	Ingredient	Preparation
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

Nutritional analysis per serving
Energy (Kj)	804
Protein (g)	11
Fats, total (g)	12
Fats, saturated (g)	5.2
Carbohydrate, total (g)	9.6
Sodium (mg)	4393