Wanganui Delight
Experience the comforting flavors of New Zealand with the Wanganui Delight, a hearty lamb pie brimming with rich, savory goodness. Tender, slow-simmered lamb shoulder is paired with a medley of fresh vegetables, like carrots, celery, and potatoes, and infused with the aromatic warmth of rosemary and thyme. Encased in flaky, golden puff pastry, this dish delivers the perfect balance of crisp and succulent textures. Finished with a glossy egg wash for a bakery-worthy sheen, this pie is a true crowd-pleaser. Ideal for family dinners or special occasions, Wanganui Delight will transport your taste buds straight to the heart of New Zealand. Pair it with a fresh green salad or roasted vegetables for a complete, soul-soothing meal.
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Recipe Information
Ingredients
- 500 g Lamb shoulder, diced
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Carrot, diced
- 1 Celery stalk, diced
- 200 g Potatoes, peeled and diced
- 500 ml Beef stock
- 2 tbsp Tomato paste
- 1 tsp Fresh rosemary
- 1 tsp Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 Puff pastry sheets
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F).
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced lamb and brown on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
In the same pot, sauté the chopped onion, garlic, carrot, and celery for 5-7 minutes, or until softened.
Stir in the tomato paste and cook for 1-2 minutes until fragrant.
Return the browned lamb to the pot and stir in the diced potatoes, beef stock, rosemary, thyme, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let cook for 45 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
Remove the pot from heat and let the filling cool slightly.
On a floured surface, roll out one puff pastry sheet and use it to line the bottom of a greased pie dish.
Add the cooled lamb filling to the pie dish, spreading it evenly.
Roll out the second puff pastry sheet and place it over the filling. Crimp the edges to seal the pie, then trim any excess pastry.
Brush the top of the pastry with beaten egg for a golden finish.
Using a sharp knife, make a few small slits in the top of the pastry to allow steam to escape.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed.
Remove from the oven and let the Wanganui Delight rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 16.0 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 262 mg | 20% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3573 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
