Saturday, September 1, 2012

how i met your father - spring lamb and lemon broccoli pie with minted pea puree

It's Father's Day tomorrow and I am well prepared....for a change ;-) Pancakes for breakfast, Banitsa for lunch and this pie for dinner - plus a gift or 4 in between!

Most people, when asked how they met their partner, will usually say,"Actually, it's a funny story...." Well, ours is a little funny-ha ha but more lucky, I think. A few years passed before we actually met face to face but it's always the getting there that's the interesting part.

After HighSchool I decided to do a Bachelor of Arts in Communication ( I think I wanted to be a writer of some kind....?) and was thrown into a group of great individuals from all walks of life. One person in my year who I was a little in awe of (she was an incredible photographer) was in love with all things American. One day her and I were working on a project in an editing suite. Anyway, next door she overheard this American accent and nearly jumped out of her chair to go speak to them. His name was Jasper and he was actually Swedish but had lived in America for a short time. My friend quickly lost interest but I ended becomming good friends with Jasper and we would often catch up for lunch or we'd go grab a coffee or a beer! He lived in an apartment with  a young guy who was doing his HSC. Attached to the Apartment was a house  where the Mother of the young guy lived. Whenever she was out of town, it was party time! It was at those party's that I would often hear about the young guy's older brother who was living and working in Ireland. So after 4 years, 3 boyfriends, a tattoo and a trip overseas later I turned up to another party. This time I was on my own. I walked into the apartment and realised that I didn't know anyone in the room. I could feel a set of eyes burning into my back and I turned around - it was my future husband  - not that I thought that in that moment!  He was sitting between two girls but I gave him a smile anyway, turned back around and then went on to find my friends. I ended up sleeping over the night, next door in the main house. Jasper told me that Rob (the older brother) was in the bedroom opposite me and that a few other people were crashing on the couch. The next morning I was up early, I found some breakfast and then being the neat freak that I am..... I cleaned the kitchen. yep.... and.....  mopped the floor.....I know! who does that, right?  After I finished I went into the bathroom to find some toothpaste. Rob appeared at  the door and asked in a gruff voice, "Did you clean the Kitchen?" Thinking I was in trouble I answered with equal gruffness, "So?". He smiled and said, "Wow, you can come back whenever you like"......the rest as they say is history.


1 onion, finely diced
1 garlic clove, finely diced
1 stick celery, finely sliced
1 carrot, finely sliced
salt and pepper

500g lamb shoulder cubed
1 head of broccoli, chopped into florets (approx. 200G)
1 teaspoon lemon zest and splash of lemon juice
40g butter
18g plain flour
1 cup milk


600g orange sweet potato,(chop into 2cm cubes, boiled until tender, approx. 20 mins from cold water till done).
Dash of milk Mash 
30g  butter
30g parmesan cheese
salt and pepper

3 sheets of shortcrust pastry

To serve on the side

1 and a half cups of  frozen peas
A few mint leaves

How to make your spring lamb and lemon broccoli pie with minted pea puree

For this dish you need to have everything ready to go. Pre-heat oven to 200C and have your baking dish(es) ready to go. Spray with olive oil spray. set aside. Get your sweet potatoes on. When they are ready, drain well and add the butter, parmesan cheese and the dash of milk and mash. Season with salt and pepper and set aside.

In a large frypan add some oil over a medium heat. Saute the onion, garlic, carrot and celery until soft. Place in a bowl. Add the lamb in 2 stages, turning and cooking through. Start the roux.  Take out the pastry from the freezer! Place the butter in a small saucepan over a medium heat. When melted add the flour and stir to a paste. Slowly add the milk and the keep strring. Don't stop! It should take approx. 5 minutes to thicken. When your meat is done add it to the cooked vegetables and set aside to cool slightly. When the roux is done, set it aside to cool slightly. You should have your sweet potato ready too. Now pop your broccoli in a microwave safe dish with the lemon juice and lemon zest and microwave for 4 minutes (850 watt microwave) Now add everything to the roux and add salt and pepper to taste.

Place your pastry in your desired dish(es) Add filling and top with sweet potato mash. Bake for approx. 30 minutes depending on your choice of dish. Just keep an eye on it.

Just before serving pop the frozen peas in a plastic container with a splash of water and cook with an 850 watt microwave for 4 minutes 40secs. drain, add the mint leaves and puree with a stick blender just before serving. season with salt and pepper.

To serve you can have the minted pea puree on the side or pop a bit on the top of the pie. Delicious!
Happy Father's Day Rob and yes, I am still cleaning your kitchen!