Camel and Mushroom Pot Pie
Serves 4
Ingredients
- 800 g camel, trimmed
- 80 ml Glasseye Creek Wild Meat Sauce
- 300 g mushrooms, sliced
- 2 sheets butter puff pastry
- 6 thyme sprigs
- 500 ml reduced-salt stock
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 large onion, diced
- 1 egg, beaten
Method
1. Brown the meat in 1 tbsp oil, then cook the onion and firm vegetables for 6-8 minutes. Stir in the sauce and stock and simmer until the meat is tender and the filling is thick, not watery.
2. Cool the filling completely. Heat the oven to 200°C conventional or 180°C fan bake.
3. For pastry pies, spoon the filling into a pie dish, cover with pastry, seal and cut a steam hole. For cottage pie, top with hot mashed potato and rough up the surface.
4. Brush pastry with beaten egg if using. Bake for 30-40 minutes until deeply golden and bubbling at the edges.
5. Rest for 10 minutes before serving with the listed peas, greens or salad.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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