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Lamb Pie Recipe

Lamb Pie

iamwinfred
This lamb pie recipe turns humble lamb shoulder into a rich, deeply savory filling wrapped in golden, flaky pastry. It fills the kitchen with the smell of rosemary and thyme long before it ever hits the table. I make this whenever I want something that feels like a proper Sunday dinner without spending all day in the kitchen. The lamb turns fork tender as it simmers in a thick gravy with carrots, onions, and celery, then gets tucked under a buttery pastry lid and baked until deeply golden.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine British
Servings 6
Calories 520 kcal

Equipment

  • Dutch oven For browning the lamb and simmering the filling
  • 9-inch pie dish For assembling and baking the pie
  • Pastry brush For the egg wash
  • Instant-read meat thermometer For checking lamb tenderness and safe internal temperature
  • Rolling Pin
  • Sharp knife
  • Cutting board

Ingredients
  

  • 2 pounds lamb shoulder cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 2 tablespoons all purpose flour
  • 2 cups beef stock or lamb stock if you have it
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary chopped
  • 2 bay leaves
  • 1 cup frozen peas
  • Salt to taste
  • Black pepper to taste
  • 2 sheets puff pastry thawed, about 1 pound total, or 1 batch homemade shortcrust pastry
  • 1 large egg beaten, for the egg wash

Instructions
 

  • Trim excess fat from the lamb shoulder and cut into 1-inch cubes. Pat the lamb dry with paper towels. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic and set aside separately.
  • Heat olive oil in a large Dutch oven over medium-high heat. Season lamb cubes generously with salt and pepper. Sear the lamb in a single layer for 2-3 minutes per side until a deep brown crust forms, working in batches if needed. Transfer to a plate and set aside.
  • Reduce heat to medium and add the diced onion, carrots, and celery to the pot. Cook for 5-6 minutes until the onion is soft and translucent. Stir in the minced garlic and cook for 30 seconds. Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly pour in the beef stock while stirring, scraping up any browned bits. Stir in the Worcestershire sauce and tomato paste until combined.
  • Return the browned lamb and any juices to the pot. Add the thyme, rosemary, and bay leaves. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes until the lamb is fork tender and the gravy has thickened. Stir in the frozen peas during the last 5 minutes of cooking. Remove bay leaves and season with salt and pepper to taste.
  • Remove the pot from the heat and let the filling cool for 20-30 minutes. Cooling before assembly prevents soggy pastry.
  • Preheat the oven to 400 degrees Fahrenheit. Roll out one sheet of puff pastry and line the bottom and sides of a 9-inch pie dish, letting excess hang over the edge. Spoon the cooled lamb filling into the pastry-lined dish. Roll out the second sheet of pastry and lay it over the top. Trim excess pastry, crimp the edges to seal, and cut 2-3 small slits in the top crust. Brush the beaten egg evenly over the top crust.
  • Place the pie on a rimmed baking sheet and bake for 30-35 minutes until the pastry is deeply golden and puffed. If the edges brown too quickly, loosely tent with foil.
  • Remove the pie from the oven and let it rest for at least 10 minutes before slicing. This allows the gravy to set. Slice into wedges and serve warm.

Notes

  • Do not skip searing the lamb, since that browned crust builds most of the flavor in the gravy.
  • Cool the filling completely before adding the top crust to prevent soggy pastry.
  • Keep your pastry cold until you are ready to use it, since warm pastry is much harder to work with.
  • Cut a few steam vents in the top crust so the pie does not puff up unevenly.
  • Let the pie rest before slicing so the filling has time to set.
  • Swap the puff pastry for a shortcrust pastry for a more rustic, sturdy crust.
  • Stir in a splash of red wine with the stock for a deeper, more complex gravy.
  • Add sliced mushrooms with the vegetables for extra earthiness.
  • Store leftover pie in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in a 350 degree Fahrenheit oven for about 15 minutes.
  • To freeze, wrap the unbaked assembled pie tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen at 375 degrees Fahrenheit, adding about 20 extra minutes to the bake time.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 28gProtein: 28gFat: 32gSaturated Fat: 14gCholesterol: 95mgSodium: 620mgFiber: 3gSugar: 4g
Keyword british pie, comfort food, lamb pie, meat pie, savory pie
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