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    You are in: Home / Australian / High Country Pie Recipe
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    High Country Pie

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Jewelies's Note:

    I spent an day looking after a family members home while workmen were there to install a new security entranceway (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar.

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    Units: US | Metric


    1. 1
      Toss cubed lamb in flour seasoned generously with salt and pepper.
    2. 2
      Heat equal quantities of oil and butter in pan and lightly brown lamb, then transfer to a large heave based pot.
    3. 3
      Saute onions, leeks and garlic in same frying pan used for browning lamb.
    4. 4
      Add red wine to deglaze pan (you can leave the veggies in the pot to do this) then add to the large pot.
    5. 5
      Add verjus, stock, tomato paste, mint jelly, brown sugar, lemon rind, worcestershire sauce. Simmer on low heat 1-2 hours or until lamb becomes tender, stirring occasionally.
    6. 6
      Then add carrots, potatoes, parsnips, apple, mint relish, rosemary, mint and parsley.
    7. 7
      Simmer for 10 minutes. Add potatoes and the peas and cook until all vegetables are tender.
    8. 8
      To finish, place pie mix into serving bowls topping each with a square of baked pastry.
    9. 9
      Garnish with 1 teaspoon of mint relish (optional) and a sprig of rosemary.

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    Nutritional Facts for High Country Pie

    Serving Size: 1 (452 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 971.2
    Calories from Fat 510
    Total Fat 56.7 g
    Saturated Fat 17.9 g
    Cholesterol 98.1 mg
    Sodium 808.9 mg
    Total Carbohydrate 79.3 g
    Dietary Fiber 6.2 g
    Sugars 19.1 g
    Protein 33.7 g

    The following items or measurements are not included:

    salt and pepper


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