TAFE NSW culinary supremo Sara Morley shared this tummy-warming recipe on her regular ABC Riverina segment this week, perfect for a winter's night Netflix or footy binge!

If you’d like to sharpen your kitchen skills or consider a career in cooking, there are a smorgasbord of courses available at TAFE NSW. For more information, visit www.tafensw.edu.au

Slow Cooked Lamb and Pumpkin Pies (Makes 8)

Ingredients:

• 1kg diced lamb shoulder
• 3 tablespoons flour
• salt and pepper
• 1 tablespoon olive oil
• 20 grams butter
• 1 brown onion, finely diced
• 1 carrot, peeled and diced
• 2 cloves garlic, crushed
• 1 tablespoon chopped fresh rosemary
• 1 kg butternut pumpkin, peeled and cut into cubes similar size to lamb
• 1 x 400g tin tomatoes
• 200ml chicken stock
• 2 tablespoons Worcestershire sauce
• 2 x sheet frozen shortcrust pastry and 2 x sheet of puff pastry. (or make your own)
• 1 egg, whisked

Method:

Combine the lamb, flour, and a few generous pinches of salt and cracked pepper.

Heat the olive oil and butter in a large, heavy-based ovenproof saucepan.

Dust any excess flour off the lamb and fry in batches until browned on all sides. Set lamb aside and return the pan to the heat.

Add the onion and carrot and fry for 5 minutes, or until the soft. Add the garlic and rosemary and fry again briefly.

Return the lamb to the pan. Add the pumpkin, tomatoes, stock, Worcestershire sauce, and season again.

Bring to a simmer, cover the pan and place in the oven for 2-3 hours, or until the meat is very tender.  (Alternatively use a slow cooker).

Allow to cool.

Use short crust pastry to line individual pie tins, cutting so they are slightly larger than the tins so that it overhangs the edges slightly.

Use the puff pastry to top the pies. Cut the same size as the base of the tin and use the overhanging short crust pastry to crimp together.

Cut a short slit in each pastry lid.

Brush with egg wash and bake at 200C for 25-30 minutes, or until golden brown.