Lamb Gravy Pie with Green Pea Mash and Saltbush Tomato Chutney. Try my very Australian version of the Pie Floater and let us know what you think!
To make the chutney gently saute the onion in oil in a saucepan until soft then add in tomato cooking for a further few minutes.
Add remaining chutney ingredients in a saucepan, simmering gently for 45 minutes or until the liquid has evaporated and mixture is a jam consistency.
In a pre-heated oven, par bake the bottom layer of pastry in individual pie tins for 10-15 minutes. Then set aside.
In a casserole dish, cook the diced onion in oil until soft then add the lamb chunks and cook until lightly browned.
Stir in the beer, worcestershire sauce and gravy mixing until combined and there are no lumps left. Slow cook on a low simmer until lamb is tender and almost falling apart.
Add the lamb gravy mixture to the par baked pie tins, adding pastry lid on the top, seal and coat with egg mix. Bake for 15-20mins or until pastry top is flakey.
In another saucepan gently heat the peas and butter until just cooked through, add the cream, crushed garlic, salt and pepper and mash to your desired consistency.
Serve the lamb gravy pie on top of the green pea mash with a heaped spoonful of the chutney to garnish.