Cook With Wine: Lamb, Leek and Plumb Pie

I have a lovely leek and lamb dish I made for St Davids day I will share with you but it has a wee twist I used plumbs. I cook the dish in a Cabernet Sauvignon, Syrah wine as it is a plumy wine with a sharp fruit flavors, which dose not just blend with the stock to make a rich mouth watering source but also cut throw the lamb with a suttle bash of the cherry's and tanings.

You will need:

• 500 grams of diced lamb
• 2-3 tablespoons of oil
• 2 large leeks sliced in round
• 2 medium onions chopped
• 3 dried plums cut into quarters
• 500 ml stock
• 4-5 sprig's of thym
• A packet of puff pastry
• 2 1/2 glass Oxford Landing Cabernet Shiraz

How to make:

• Heat oil in pan.
• Add onions and cook until soft and see through.
• Add meat and toss quickly so the meat is a paler colour.
• Toss all ingredients in pan,
• add the wine (two 1/2 glasses),
• add stock and bring to boil .
• As soon as it starts to boil lower heat to simmer and simmer for 1 hour to 12 1/2 hours until meat is soft,
• add leeks and plumbs
• add more stock and wine
• and cook for a further 15 mins.
• Heat oven to 225o or gas mark 8.
• Put stew in a casserole dish
• roll out pastry to the size of the dish and then place on top of the stew
• put dish in oven and cook for around 20 minuets until pastry is golden brown.

Serve with a glass of the Oxford Landing Cabernet Shiraz from Majestic for £6.49 and Enjoy!