OVERVIEW
To me, this pie just screams spring. We’ve coloured the lamb, then braised it, all on the EGG, then thickened the cooking liquor, added butter beans and finished it with a wild garlic salsa verde – as seasonal as it gets. By searing the meat first over direct heat, you gain a real depth of flavour from the heat and smoke. The whole things ends up with this rustic feel. Perfect outdoor food. It’s a special dish that you could create for Easter when you’ve got loved ones coming over.
Wild garlic is only around for a few weeks, so if you’re making this a little later in the spring, swap it out for another soft green herb. A nice bit of mint and dill together in the salsa verde would be really great.
We cooked this using the EGGspander System, set up to be half direct and half indirect, which meant we could avoid having to switch the setup.
SEAR THE LAMB
Set up your EGG for direct cooking with a Stainless Steel Grid in place. Target temperature is 190°C.
Give the lamb shoulder a rub of oil, season with salt and pepper then place it on the grid. Sear it all over to add a good bit of colour. To add an extra dimension of herby flavour, drop some rosemary onto the coals just before you start the sear.
Switch your EGG to an indirect setup by installing the ConvEGGtor in a legs-up position, topped with the grid. Bring the temperature down to 160°C. You can leave the lamb on the grid to roast while the temperature comes down.
BRAISE THE LAMB
Heat a splash of oil in a roasting tin or Dutch Oven then add the onion, garlic and bouquet garni and cook for a few minutes to soften.
Add the lamb shoulder to the pan and pour the wine and chicken stock over the top. Cover the meat with a lid or a layer of foil and return it to the EGG to braise for 4 hours.
MAKE THE FILLING
Remove the lamb shoulder and set it aside to cool, leaving the vegetables and juices behind in the pan. Once cool, pick the meat from the bones. Don’t be afraid of the crispy bits – they’ll add lots of flavour.
Mix the cornflour with water to create a smooth slurry, then slowly add this to the pan to thicken the sauce.
Quickly steam the sliced cavolo nero to remove its stringy texture, then add to the sauce along with the drained beans and picked meat. Season with salt and pepper.
Make the wild garlic salsa verde by adding the chopped wild garlic and dill to a bowl. Spoon in the mustard, white wine vinegar and olive oil and fold it all through the mix. Pour the salsa verde into the sauce – it’s important that the sauce is cool when you do this.
ASSEMBLE THE PIE
Bring the EGG up to 180°C.
Cut the pastry into two sheets – one big enough to line the bottom and side of the dish with a little overhang at the top, one big enough to create a top.
Grease the pie tin with butter then line it with the larger sheet of pastry.
Add the filling, then use brush the edges of the pastry with the beaten egg to wash. Cover with the pie top and press the overhanging edges together firmly then fold down so that the filling is completely sealed. Brush the top with more of the egg wash and season with a little salt.
BAKE THE PIE
Use a fork to pierce a couple of holes in the centre of the pie lid. Place the pie dish on the grid and bake for 40-45 minutes, until piping hot and golden brown.
