Lamb Pie Recipe
Are you ready to try these yummy pies stuffed with tasty lamb and cheese? They're super delicious and everyone will love them! This easy lamb pie is perfect for cozy nights or special occasions like Easter. It's made with fresh herbs and two kinds of pastry, so it's really flavorful. And the best part? You can freeze these pies, so they're great for lunches or whenever you need a quick meal. Enjoy!
Equipment
- Dutch Oven
Ingredients
For the filling:
- 500 g Ground lamb
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 2 Carrots diced
- 2 tbsp Tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried Thyme
- 1 tsp dried Rosemary
- Salt and pepper to taste
- 1 cup Beef or vegetable broth
- 2 tbsp Olive oil
For the pastry:
- 2 sheets Pre-made puff pastry or pie crust
- 1 Egg beaten (for egg wash)
Instructions
- Heat olive oil in a pan over medium heat. Add onion and garlic, cook until soft (about 3-4 minutes).
- Add ground lamb to the pan. Cook until it turns brown.
- Put in carrots, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 5 more minutes.
- Pour in broth. Let it simmer for 10-15 minutes until it thickens a bit.
- While the filling simmers, roll out the pastry dough and cut it into circles.
- Spoon the filling into small pie molds.
- Cover the filling with the pastry circles. Press the edges to seal them.
- Brush the tops with beaten egg.
- Make small cuts on top of each pie with a knife.
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until golden brown.
- Let them cool a bit before serving.
Notes
- You can use store-bought pastry if you want, but homemade tastes better. Try using shortcrust pastry for the bottom and puff pastry for the top.
- If you don't like rosemary, you can use thyme instead.
- Want more veggies? Add a cup of peas or parsnips when you're cooling the lamb filling.
- No salted butter? No problem! Just use unsalted butter and add 1 teaspoon of salt to the pastry dough. Easy fix!