A warming stew is just what the doctor ordered after a disappointing and chilly night at the football. We adore lamb in our house and this recipe makes an incredibly tasty dish from what is quite an ordinary cut of meat. We did enjoy the stew as it came on Sunday (which was wonderful!) but my family will never say no to some home-made pastry and so these gorgeous pies were the result of our leftovers being made even more fabulous.
The cooking options for the stew were in the oven or on the stove top. I opted for stove top as I do like to check progress from time to time and lifting the lid is a whole lot easier than dragging a full rondeau in and out of the oven. Insert my awkwardness and the stove top was a very sensible option!
The recipe called for three cups of water (or stock, but lamb stock is hard to find!) but somehow my rondeau was completely full and so I put in much, much more in order to cover the ingredients. Because of this, I cooked it mostly lid off so that the excess water could evaporate. It also meant that I spent some time today reducing the juices so that the pies wouldn't run everywhere. But the taste was AMAZING and so I don't think my heavy handedness on the liquid pouring was too much of a problem.
Because I used (lots of) water and not stock, I had to adjust the flavour slightly, which I did with a good dash of hot sauce and a decent slurp of Worcestershire sauce.
Just fabulous.
The recipe called for three cups of water (or stock, but lamb stock is hard to find!) but somehow my rondeau was completely full and so I put in much, much more in order to cover the ingredients. Because of this, I cooked it mostly lid off so that the excess water could evaporate. It also meant that I spent some time today reducing the juices so that the pies wouldn't run everywhere. But the taste was AMAZING and so I don't think my heavy handedness on the liquid pouring was too much of a problem.
Because I used (lots of) water and not stock, I had to adjust the flavour slightly, which I did with a good dash of hot sauce and a decent slurp of Worcestershire sauce.
Just fabulous.
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| Irish stew as it comes |
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