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Scotch Broth Pies
By Andy | July 29, 2008
Scotch Broth Pies
Serves 4
Prep time : 10 minutes
Cooking time : 45 minutes
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Ingredients
1 kilogram lamb, cubed.
4 cups of beef stock.
1/2 cup of frozen peas.
1 large brown onion, diced.
1 stick of celery, diced.
1 large carrot, peeled and diced.
1 large parsnip, peeled and diced.
1 dried bay leaf, 2 sprigs thyme tied together as a bundle.
1/2 cup soaked pearl barley.
1/3 cup fresh chopped flat leaf parsley.
2 sheets frozen puff pastry.
1 tablespoon of olive oil.
Method
Heat the oil over medium heat in a heavy based pan.
Cook the lamb in 4 batches, browning all over before removing and setting aside, about 2 minutes per batch.
Add onions to the pan, cook for 3-4 minutes or until they become soft.
Add the remaining vegetables and pearl barley and cook for 5 minutes.
Add lamb back to the pan, add the stock and herb bundle and bring to the boil before reducing to a gentle simmer.
Cook uncovered for 45-50 minutes.
Preheat oven to 180C.
Remove pot from heat, stir in peas and parsley.
Transfer broth to a 6 cup capacity baking dish.
Top with pastry, scrunching excess around lip of baking dish to form a tight seal. Cut 2 steam vents in top of pastry.
Bake for 30 minutes, or until pastry is flakey and golden brown.
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