Ground Lamb Pie
This easy ground lamb pie is comfort food as its best, perfect for chilly nights and festive occasions like Easter or St. Patrick’s Day. Inspired by the fresh herb fillings of Irish Dingle pies and the double-pastry style of New Zealand pies, this hearty dinner brings together the best of both culinary treasures.
Here in New Zealand, a hot, savory beef or lamb pie is the quintessential fast food, the equivalent of a street-side hot dog if you like. This delicious dinner-sized version of a classic “mince and cheese pie” as it is known here is a must-try ground lamb recipe in my opinion.
Similar to my ground lamb Wellingtons, this dish combines ground lamb, aromatic herbs, and two buttery crusts—a shortcrust base and a puff pastry lid—for a delicious, rich meal the whole family will enjoy.
Serve the lamb pie hot with a side of veggies such as my pesto roasted vegetables or green beans. Add a simple side salad such as my minty raw carrot salad which complements the strong lamb flavors very well.
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Ground Lamb Pie
This easy ground lamb pie is comfort food as its best, perfect for chilly nights and festive occasions like Easter or St. Patrick's Day.
Ingredients
- 1 tbsp olive oil extra virgin
- 1 yellow onion finely diced
- 1 garlic clove mince
- 1 lb ground lamb
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup red wine
- 7 oz diced tomatoes about 1/2 a can
- 1 tbsp tomato paste
- 1 tsp fresh rosemary finely cut
- 1 tsp fresh thyme finely cut
- 1 dried bay leaf
- 1 tbsp soy sauce
- salt and black pepper to taste
- 1 shortcrust pastry sheet 8×8 inches, or homemade pie pastry
- 1 puff pastry sheet 8×8 inches
- 1/2 cup cheddar cheese grated
- 1 egg yolk
- 1 tbsp sesame seeds optional
- 1 tbsp butter to grease the pie dish
Instructions
- Preheat the oven to 425°F (220°C). Generously grease an 8-inch pie with butter.1 tbsp butter
- In a large skillet over medium high heat, add the olive oil, followed by the diced onions and minced garlic. Sauté them until softened for 1-2 minutes.1 tbsp olive oil, 1 yellow onion, 1 garlic clove
- Increase the heat to high and add ground lamb and cook until browned. Season with salt and black pepper.1 lb ground lamb, 1/2 tsp salt, 1/4 tsp ground black pepper
- Deglaze the large frying pan with red wine and reduce the liquid.1/2 cup red wine
- Reduce to medium heat and stir in diced tomatoes, tomato paste, fresh rosemary, thyme, soy sauce, and the bay leaf.7 oz diced tomatoes, 1 tbsp tomato paste, 1 tsp fresh rosemary, 1 tsp fresh thyme, 1 dried bay leaf, 1 tbsp soy sauce
- Simmer on low heat for 15 minutes until the mixture thickens into a very thick gravy, similar to a rich bolognese sauce.
- Season to taste with salt and pepper, remove bay leaf.salt and black pepper
- Roll out the pie dough and line a pie dish with pie pastry, then spoon the lamb mixture into the dish. Top with grated cheese.1/2 cup cheddar cheese, 1 shortcrust pastry sheet
- Place a sheet of puff pastry over the lamb filling and crimp the edges to seal.1 puff pastry sheet
- Add an egg yolk wash with a pastry brush for a golden finish.1 egg yolk, 1 tbsp sesame seeds
- Place the pie on a baking sheet and bake for 20-25 minutes, or until the pastry is golden brown.
Video
Notes
Thicken the sauce: If the filling too sloppy, cook it for longer or mix 2 tsp of cornflour in 1/4 cup of the gravy and stir it into the filling to help bind it.
Seal pastry: Ensure the edges of the pastry are sealed tightly to prevent the filling from leaking during baking. Add a baking sheet underneath the pie dish to catch any leaks.
Let it rest: Allow the pie to cool for 20 minutes before serving to allow the filling to set slightly.
Storage: Meat pies can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap leftover pie slices tightly in layers of foil and store them in an airtight container before freezing. Reheat in the oven until warmed through.
Nutrition
Calories: 534kcalCarbohydrates: 36gProtein: 17gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 77mgSodium: 649mgPotassium: 278mgFiber: 2gSugar: 2gVitamin A: 252IUVitamin C: 4mgCalcium: 94mgIron: 4mg
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Ingredients and substitutions
- Lamb: Choose freshly ground lamb for the best results. You can also use a boneless leg of lamb or a shoulder of lamb cut into very small pieces or grind the lamb pieces in a food processor or meat grinder.
- Pastry: For convenience, I use store-bought shortcrust pastry for the bottom and a puff pastry sheet for the top layer to create a flaky pastry topping and melt-in-mouth shortcrust layer at the bottom. If you’ve got time, follow my 3-ingredient pie crust recipe to make the bottom layer from-scratch.
- Red wine: Adds richness and complexity to the filling. You can substitute it with homemade lamb stock or beef stock.
- Tomatoes: For a rich tomato base, you’ll need canned diced tomatoes and tomato paste. You can also use tomato puree.
- Herbs: Fresh herbs including rosemary and thyme take this meat pie up a notch. Substitute them with dried herbs if needed. The dried bay leaf gives this dinner pie a robust flavor.
- Soy sauce: Adds depth of flavor and richness to the filling. Worcestershire sauce can be used as a substitute.
- Cheese: I add a layer of grated cheddar cheese on the top of the filling but you can also use a milder cheese such as Monterey Jack or Colby Jack.
- Egg: An egg wash gives the pastry a beautiful golden color. Add some sesame seeds on top of the pie for extra texture.
Step-by-step photos
- Sauté onion and garlic in olive oil.
- Add the ground lamb and brown it.
- Deglaze the pan with red wine and add the other ingredients.
- Simmer on low for 15 minutes for the flavors to develop.
- Roll out the bottom pastry and line an 8-inch greased pie dish. Add the ground lamb filling and grated cheese.
- Place the puff pastry sheet on top and join the pastries together by crimping the pie crust with your fingers.
Variations
- Mini lamb pies: Instead of one large pie, create 6 mini meat pies instead using a large muffin tin or forming them into lamb hand pies.
- Lamb pot pie: Omit the bottom pastry layer and make a lamb pot pie instead.
- Leftover lamb: Substitute the cooked ground lamb mixture with leftover pulled lamb, or lamb goulash in order to reduce food waste in your kitchen.
