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.
Servings: 8 servings
Calories: 534kcal
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 8x8 inches, or homemade pie pastry
- 1 puff pastry sheet 8x8 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: 534kcal | Carbohydrates: 36g | Protein: 17g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 649mg | Potassium: 278mg | Fiber: 2g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 4mg
