Easy Ground Lamb Pie

Name: Easy Ground Lamb Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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 pepper (to taste); 1 pastry sheet (8x8 inches, or homemade pastry); 1 puff pastry sheet (8x8 inches); 1/2 cup grated cheddar cheese; 1 egg yolk; 1 tbsp sesame seeds (optional); 1 tbsp butter (to grease the pie dish)

Why you’ll love this recipe

Rich flavor: The combination of ground lamb, aromatic herbs, and two types of buttery crusts – shortcrust pastry shell and puff pastry lid – creates a fragrant and rich meal the whole family will enjoy.

Versatility: This dinner pie recipe can be easily customized to suit your taste preferences or dietary restrictions.

Meal prep: Prepare the filling in advance for an easy meal option that’s ready to assemble when you are.

Ingredients

Lamb: Opt for lean lamb mince for the best results. Instead of ground lamb, you can also use a boneless leg of lamb or a shoulder of lamb cut into smaller pieces or mince the lamb pieces in a food processor or meat grinder.

Pie pastry: For convenience, I use store-bought shortcrust pastry for the bottom and puff pastry sheet for the top layer to create a flaky pastry topping and melt-in-mouth bottom shortcrust layer. You can also use my 3-ingredient pie crust recipe to make the bottom layer yourself.

Red wine: Adds richness and complexity to the filling. You can substitute it with 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.

Onion & garlic: A finely diced brown onion and minced garlic cloves add depth of flavor to the filling.

Olive oil: Use extra virgin olive oil for sautéing the onions, garlic, and lamb.

Salt & Pepper: Salt and freshly ground black pepper round out the flavors of the filling.

Egg: An egg wash gives the pastry a beautiful golden color. Add some sesame seeds on top of the pie for extra texture.

Variations

Mini lamb pies: Instead of one large pie, create 6 mini meat pies instead using a large muffin tin or forming them into hand pies.

Lamb pot pie: Omit the bottom pastry layer and make a lamb pot pie instead.

Cottage pie: Instead of pastry, top the lamb mixture with mashed potatoes for a classic cottage or shepherd’s pie.

Leftover lamb: This recipe is perfect for leftover roast lamb or lamb goulash in order to reduce food waste in your kitchen. Simply reduce the cooking time of the filling by half to prevent the meat from drying out.

Mediterranean twist: Use 1 tbsp of my Mediterranean spice mix instead of the fresh herbs and incorporate olives, sundried tomatoes, and feta cheese into the lamb pie filling.

How to make a lamb pie

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.

Tips

Add a roux: If the filling too sloppy, 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.

FAQ

How do I store a meat pie?

Store meat pies in an airtight container in the refrigerator for up to 3-4 days for best quality.

Can I freeze leftover lamb pie?

Absolutely! Wrap leftover pie slices tightly in layers of foil or store in an airtight container before freezing. Reheat in the oven until warmed through.