Lamb Pie with Puff Pastry Crust is like a yummy pie filled with tasty lamb and covered in a flaky pastry. It’s super yummy and not hard to make at all. You can even change up the ingredients if you want to.
When I was a kid, my mom used to buy those little pot pies from the store. They were quick and cheap, perfect for a meal. But now that I’m cooking for myself, I’ve learned how easy it is to make my own pies. They taste way better than the store-bought ones, and it’s fun to make them from scratch!
Lamb Pie Recipe
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!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 635 kcal |
| Protein | 27g |
| Carbohydrates | 37g |
| Fat | 60g |
| Cholesterol | 108mg |
| Sodium | 727mg |
| Potassium | 545mg |
| Fiber | 3g |
| Calcium | 65mg |
| Iron | 5mg |
Why is My Pastry Tough?
Pastry can get tough if you add too much liquid or work the dough too much. Just add a little liquid until the dough starts to come together. It should still look crumbly but hold together when you press it.
How Do I Make Sure the Bottom of the Pie Cooks Properly?
If you use the right type of pan and cook the pies for the right amount of time, the bottom should cook fine. Don’t take them out of the oven too early; keep baking until they’re a nice deep golden color. And don’t add too much gravy, or it might stop the bottom from cooking through.
Can You Warm Up Lamb Pie Again?
It’s better to avoid warming up lamb pie more than one time. Reheating meat again and again can make it more likely to cause food poisoning. If you’re not sure if your food was cooked properly, it’s safest to throw it away instead of risking getting sick from reheating it. Using a food thermometer is a great way to check if meat is cooked well.