Braised Lamb Pie with Red Wine and Colcannon

Braised Lamb Pie with Red Wine and Colcannon

We devoured several delicious beef and lamb pies during our visit to the Barossa. This one is based on a dish we ate at Appellation Restaurant at The Louise. The filling can be made up to 2 days ahead, and the pie assembled and cooked when needed to make a great one-dish meal.

Serves 4

Photography by Aaron McLean
From issue #26
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