Lamb Pie

Peel and quarter shallots and garlic clove. Coarsely crush peppercorns and juniper berries.

Season the meat with salt and pepper. Fry in portions in the hot clarified butter in a roasting pan. Remove from the roasting pan. In the drippings, sauté shallots, garlic and pepper mixture. Add meat again and dust everything together with flour. Add the tomato puree. Extinguish with half of the stock (or soup) and cook strongly. Then add the remaining liquid. Tie the thyme and bay leaf with a thread and add to the meat. Cover and braise on medium fire for forty min until tender.

In the meantime, rinse the spring onions in cold water, dab dry, cut away the root end and cut into three cm long pieces with the beautiful greenery. Prepare the carrots (ready to cook, e.g. peel, remove woody parts and dirt) and halve or quarter lengthwise according to size. Remove the herb bouquet from the ragout. Add onions and carrots and simmer for ten minutes. Then cool the ragout. Fill the lamb ragout into an ovenproof dish with a smooth edge. Lightly beat the egg whites and brush the outer edge of the mold with them. Place the rolled out dough over the mold and press the edge smoothly, if necessary cut the dough back a little. Cut a two cm diameter steam hole in the center of the dough lid. To taste with dough scraps

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