Lamb and Rosemary Pot Pie

Lamb and Rosemary Pot Pie

Serves 6
Preparation Time 30 Minutes, Plus 2 Hours Chilling
Cooking Time 2 Hours 45 Minutes

2 tbs olive oil
1.5kg of boneless shoulder of lamb, diced into 5cm pieces
⅓ cup plain flour
6 cloves of garlic, finely grated
3 large carrots, 2cm dice
3 sticks celery, 2cm dice
1 large brown onion, 2cm dice
¼ cup tomato paste
6 large sprigs of rosemary
1 ½ cups red wine
2 cups beef stock
1 sheet puff pastry
1 egg, beaten

Preheat the oven to 160C (140C fan).
Place lamb in a large bowl and season with salt and pepper. Add flour and toss to coat.
Heat a CorningWare Pyroceram 3L capacity baking dish over high heat and warm olive oil. Cook lamb in two batches, for 4 minutes to sear. Return all the lamb to the dish. Add the garlic, onion, carrot and celery and cook for 2 minutes.
Add the tomato paste and cook for 1 minute whilst stirring, Add the rosemary, wine and stock. Season lightly with salt and pepper and bring to the boil.
Cover the dish with the lid and roast in the oven for 2 hours or until the lamb is tender and easily pulls apart with a fork.
Transfer the entire dish to the fridge to chill for 2 hours.
Preheat the oven to 210C (190C fan-forced).
Cover the dish with pastry and brush with a beaten egg. Poke holes in top to allow steam to escape during cooking. Bake for 30 minutes or until pastry is crisp, golden.

Corningware Celebrates 60 Years of Kitchen Experience with Retro Look and Made-To-Last Design

There's no need to scour the vintage markets to find quality bakeware with a retro style. Iconic CorningWare has re-launched its original blue Cornflower motif to celebrate its 60th anniversary this year.

Made to last, the cookware, still in demand in antique stores in Australia, is the triple threat in the kitchen. It can be used for cooking, serving and storing food. As one early advertisement said, "It makes no sense to cook in one dish, serve in another, and store in a third."

The original glass-ceramic material, Pyroceram®, was a marvel of engineering in the 1950s but became an accidental hero of the kitchen. Dr Donald Stookey of Corning's research and development division in the US was testing a type of glass plate when a furnace malfunctioned, heating it to 900 degrees Celsius. Instead of melting, it kept its form and turned white. The glass also accidentally fell to the floor but didn't break.

Originally used as rocket nose cones and other military applications, the material then became CorningWare and was introduced for home use in 1958. But that doesn't mean CorningWare bakeware hasn't evolved.

The innovation continues

Fast forward 60 years and the ability to prepare, store and serve one-dish meals is as valuable today as ever. New designs and styles have also been introduced for every taste, from wedding-gift staple French White® bakeware to bold new colours.

Stoneware collections have also been introduced to provide home cooks with a more comprehensive range, and CorningWare is continually looking for ways to help make inventive, time-saving, family-friendly meals from start to finish with no stress and no mess. That's what makes CorningWare bakeware so indispensible.

The Classics range (Pyroceram) with the Cornflower Blue pattern compromises 1L, 1.5L, 2L, 3L and 5L (RRP $59.95 - $159.95) casserole dishes with Pyrex glass lids and is available from David Jones and Peter's of Kensington only . This range is suitable for oven, electric and halogen stovetops, and microwave use, and is fridge and freezer safe.

The CorningWare 60th Anniversary Collection (made of stoneware, not suitable for stovetop use) compromises four bakers (591ml, 1.4L, 2.3L & 2.8L RRP $9 - $30) and is available nationally at Big W.

Other benefits/features of CorningWare include:
Pyroceram vessels made in France.
Tough Pyrex glass lids made in the US.
Stoneware items made in China.
Lid locks in the moisture and flavour of your cooking.
Easy to style around, from classic to contemporary, country to urban
Non-porous so it won't absorb food odours and resists staining
Easy to clean by hand or in the dishwasher
Tried and true for years of service in the kitchen

More information at