👨‍🍳 作り方

1. 1

   Preheat oven to 160°C (320°F).

   💡 プロのコツ: Ensures even cooking of the lamb.
2. 2

   In a large oven-safe pot or Dutch oven, heat butter over medium-high heat. Brown the lamb cubes in batches, then set aside.

   ⏱️ 8-10 minutes
3. 3

   Add onions, garlic, carrots, and celery to the pot. Sauté until softened.

   ⏱️ 10 minutes
4. 4

   Stir in the flour and cook for 1-2 minutes until lightly browned.

   ⏱️ 2 minutes
5. 5

   Return the lamb to the pot. Pour in the stock and Worcestershire sauce. Season with salt and pepper.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
6. 6

   Bring to a simmer, then cover and transfer to the preheated oven. Cook for 1 hour and 15 minutes, or until lamb is tender.

   ⏱️ 1 hour 15 minutes
7. 7

   Remove from oven, stir in the chopped fresh mint. Let the filling cool slightly.

   💡 プロのコツ: Mint is best added towards the end to retain its freshness.
8. 8

   Increase oven temperature to 200°C (400°F). Line a pie dish with one sheet of pastry. Fill with the lamb mixture.

   💡 プロのコツ: Ensure the pastry lines the dish without tearing.
9. 9

   Cover with the second sheet of pastry. Trim excess, crimp edges, and cut a vent in the top. Brush with egg wash.

   💡 プロのコツ: A vent allows steam to escape, preventing a soggy crust.
10. 10

    Bake for 25-30 minutes, or until the pastry is golden brown and crisp.

    ⏱️ 30 minutes