Lamb, potato and rosemary pies

lamb, potato and rosemary pies
1H 20M


Chunky tomato sauce


1.Place oil in medium heavy-based saucepan, add onion, garlic and rosemary, cook, stirring, until onion is soft. Add lamb, stir until browned. Add wine, stock and rind, bring to a simmer. Add potato, simmer, uncovered, stirring occasionally, about 35 minutes or until potato is tender, season to taste.
2.Meanwhile, make chunky tomato sauce. Combine ingredients in medium saucepan, bring to the boil. Reduce heat, simmer, uncovered, about 25 minutes or until thickened. Cool.
3.Preheat oven to 200°C (180°C fan forced).
4.Divide lamb mixture between four 1¼-cup (310ml) ovenproof dishes. Cut four 12cm (5 inch) rounds from pastry, top dishes with pastry, brush with egg.
5.Bake about 20 minutes or until browned. Serve pies with chunky tomato sauce.

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