Food

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Lamb Pie

adam

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Slow-cooked lamb with warming spices, herbs, and a hint of apple. All tucked beneath golden puff pastry. Hearty and deeply comforting.

Ingredients

For the filling

  • 3 tbsp plain flour
  • ½ tsp flaked sea salt, plus extra to taste
  • Freshly ground black pepper, to taste
  • 1kg lamb shoulder (or other stewing cut), cut into bite-sized pieces
  • 2–3 tbsp rapeseed oil
  • 2 onions, peeled, halved, and sliced
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 1 Bramley apple, peeled, cored, and sliced
  • ½ tsp freshly grated nutmeg
  • ¼ tsp ground allspice
  • 1 sprig rosemary, leaves only, finely chopped
  • 4–5 large fresh sage leaves, finely sliced
  • 500ml fresh chicken or lamb stock
  • 300ml cold water

For the pastry

  • 1 pack shortcrust pastry (for the base)
  • 1 pack puff pastry (for the lid)
  • 1 egg, beaten (for glazing)

Method

Make the filling

  1. In a large bowl, mix the flour, sea salt, and black pepper. Toss in the lamb pieces until well coated.
  2. Heat a tablespoon of oil in a large frying pan. Sear the lamb in batches for 3–4 minutes until browned all over. Transfer to a bowl and cover ( we will need this in about 15 minutes).
  3. In the same pan, add more oil if needed and fry the onions for 5–6 minutes until soft and golden. Add the chopped carrot, celery, and apple. Cook for another 2 minutes.
  4. Stir in the nutmeg, allspice, rosemary, and sage. Return the lamb to the pan, pour in the stock and water, and bring to a gentle boil.
  5. Reduce heat and simmer uncovered for at least 40 minutes, or up to 2–3 hours if you have time, until the lamb is tender and the sauce is thick and rich. Taste and adjust seasoning. Let the filling cool for 30 minutes before assembling the pie.

Assemble the pie

  1. Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.
  2. Roll out the shortcrust pastry and line the base and sides of your pie dish.
  3. Spoon in the cooled lamb filling.
  4. Roll out the puff pastry and lay it over the top of the pie. Press and crimp the edges to seal. Trim any excess pastry and flute the edge with your fingers or a fork.
  5. Cut a small steam hole in the centre. Brush the top with beaten egg.
  6. Place the dish on a baking tray and bake in the centre of the oven for 25–30 minutes, or until the pastry is golden and crisp.