Imagine a golden, flaky pastry concealing a rich, hearty filling of tender lamb and caramelized vegetables - this isn't just a pie, it's a culinary journey through the rolling hills of the English countryside. Our classic English Lamb Pie is more than a recipe; it's a warm embrace of tradition, packed with flavors that transport you straight to a cozy countryside kitchen. Whether you're a food enthusiast or a home cook looking to impress, this recipe promises to elevate your dining experience with its rustic charm and irresistible taste.
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: English
Serves: 4 servings
Ingredients
- 1 pound lamb, diced
- 1 onion, chopped
- 2 carrots, diced
- 2 tablespoons flour
- 1 cup beef broth
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 cup butter, chilled
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the pastry first by combining flour and a pinch of salt in a large mixing bowl. Cut the chilled butter into small cubes and work it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add cold water, a tablespoon at a time, mixing until the pastry dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest and firm up.
- For the lamb filling, season the diced lamb with salt, pepper, and rosemary. Heat a large skillet over medium-high heat and brown the lamb pieces until they develop a rich golden color, about 5-7 minutes.
- Remove the lamb and in the same skillet, sauté the chopped onions and diced carrots until they become soft and slightly caramelized, approximately 5 minutes.
- Sprinkle flour over the vegetables, stirring to coat, then slowly pour in the beef broth. Return the lamb to the skillet and simmer the mixture for 20-25 minutes until the sauce thickens and the lamb becomes tender.
- Preheat the oven to 375°F (190°C). Roll out two-thirds of the pastry dough and line a 9-inch pie dish, allowing some overhang. Pour the lamb filling into the pastry-lined dish.
- Roll out the remaining pastry to create the pie top. Cover the filling, trim the edges, and crimp to seal. Cut a few small slits in the top to allow steam to escape.
- Brush the pie top generously with beaten egg to create a golden, glossy finish. Place the pie in the preheated oven and bake for 35-40 minutes until the pastry is flaky and golden brown.
- Remove from the oven and let the pie rest for 10-15 minutes before serving. This allows the filling to set and makes slicing easier.
Tips
- Keep your pastry ingredients ice-cold to ensure maximum flakiness. Chilled butter and cold water are crucial for creating those perfect, delicate layers.
- Don't rush the lamb browning process - developing a deep golden color creates complex, rich flavors in your filling.
- Allow the pie to rest after baking. This helps the filling set and makes cutting cleaner, more precise slices.
- If the pastry edges start browning too quickly, cover them with aluminum foil to prevent burning.
- For an extra flavor boost, consider adding a splash of red wine to your lamb filling or incorporating fresh thyme alongside the rosemary.
- Use a sharp knife to create decorative patterns or vents on your pie top - this not only looks professional but helps steam escape.
- Serve with a side of seasonal roasted vegetables or a crisp green salad to complement the rich, savory pie.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 30g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 130mg
