Lamb and chestnut tagine pie

Serves: 6

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Total Time: 150

Prep Time: 30

Cook Time: 120

• FOR THE FILLING
• extra virgin olive oil
• 1.2 kilogram(s) lamb shoulder, cut into 5cm cubes
• sea salt, black pepper
• 2  onions, halved and thinly sliced
• 3  carrots, trimmed, peeled and thickly, sliced diagonally
• 3 clove(s) garlic, finely chopped
• a few sprigs of thyme
• 1 teaspoon(s) ground ginger
• 1 teaspoon(s) ground coriander
• 1 pinch(es) dried chilli flakes
• 1  x 7cm cinnamon stick
• 1  heaped tsp flour blended with 1 heaped tsp unsalted butter
• 2 teaspoon(s) runny honey
• juice of lemon
• 4 tablespoon(s) coarsely chopped coriander
• 100 gram(s) cooked chestnuts, halved
• FOR THE CRUST
• 1  x quantity shortcrust pastry
• 1  egg yolk mixed with 1 tbsp milk

Method

1. Heat a tablespoon of oil in a large cast- iron casserole over a medium heat, add some of the cubed meat, leaving plenty of space between each piece, season and sear on all sides, then remove and cook the remainder in the same fashion.
2. Add another tablespoon of oil to the pan if necessary, add the onions and carrots and fry for about 5 minutes, stirring occasionally until golden, adding the garlic and thyme just before the end. Return the lamb to the pan, stir in the ginger, coriander and chilli, then tuck in the cinnamon stick. Add 150ml water, cover and simmer over a very low heat for 1 hours, by which time the meat should be almost completely submerged in juices. Check it and stir occasionally. Add the flour and butter paste in pieces and simmer for a minute until melted, taste and add more salt if required. Discard the thyme and cinnamon, leave to cool and then chill.
3. Skim off any fat on the surface, drizzle over the honey and lemon juice, scatter over the coriander and chestnuts, and gently fold everything in.
4. Heat the oven to 210?C (190?C fan oven) gas mark 7. Thinly roll out two-thirds of the pastry on a floured worksurface and line a 2-2.8 litre deep pie dish. Cut off any overhanging pastry, tip the filling into the pie and paint the rim above it with eggwash. Thinly roll the remaining third of the pastry and any trimmings, to fit the surface. Lay the pastry for the lid on top of the pie and trim the edges leaving 1cm for shrinkage. Now press the edges together using a fork. The pie can be prepared to this point in advance, in which case decorate and glaze it at the last minute.
5. Otherwise, paint the surface with the eggwash. Roll out the pastry trimmings and cut out leaves. Brush them with the eggwash, bake the pie for 45-50 minutes until golden, and serve immediately. Recipe by Annie Bell

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