Lamb and Vegetable Pie
- 2 tbsp olive oil
- 250 g onion, diced
- 5-7 g garlic, minced
- 225 g potato, diced
- 125 g carrot, diced
- 125 g celery, diced
- 100 g turnip, diced
- 100 g fennel, diced
- 100 g parsnip, diced
- 100 g green cabbage, shredded
- 1 lb or 450 g lean ground lamb
- 1/3 cup tomato paste
- 1/4 cup water
- 1 cup Guinness
- 2 1/2 tsp salt
- 2 tbsp fresh thyme, chopped
- 1 1/2 tsp freshly ground black pepper or to taste
- Heat oil in a large skillet and saute onions over medium heat until soft.
- Mix in garlic and continue to cook for 1 minute.
- Mix in potato, carrot, celery, turnip, fennel, parsnip and green cabbage.
- Cook vegetables until they are softened, about 10-15 minutes over low-medium heat. Stir occasionally to make sure they all cook evenly.
- In another skillet, cook the ground lamb over medium heat until all the meat is browned completely and no longer pink. Stir for even cooking and break up clumps to have an even texture.
- Spoon the cooked lamb leaving behind the liquid and add to the vegetables. The cooking liquid is to be discarded.
- Add tomato paste, water, Guinness, salt and thyme.
- Bring to a boil and then lower the heat and continue to cook until the liquid is mostly evaporated.
- Stir in pepper and allow to cool in the fridge.
- In the meantime, make the pastry.
Thyme and Black Pepper Pastry (adapted from Brown Eyed Baker)
(yields a 9 inch pie, serves roughly 8 people)
- 170 g (1 1/4 cup) white whole wheat flour
- 1/2 tsp salt
- 1 tbsp dried thyme, crushed
- 1 tsp freshly ground black pepper
- 113 g (1/2 cup) cold butter, cubed
- 66 g (1/4 cup) yogurt
- 1/4 cup ice cold water
- Mix flour, salt, thyme, and pepper.
- Using your finger tips, blend in butter until you get a coarse, crumbly texture.
- Stir in yogurt.
- Start by adding 3 tbsp of ice cold water and mix to form a dough. Add more water, a tsp at a time, only as required to get a soft dough. Form into 2 balls. Place, covered, in the fridge for 30 minutes.
- Preheat oven to 400°F.
- Roll out one ball on a floured surface to about 11-12 inches in diameter. Slide your hands under the dough, lift and gently place over the pie plate. Using your fingers, gently press the dough onto the surface of the plate (do not squish). Trim the overhanging edges with a knife.
- Scrape the filling into the pie shell. Using the back of a spoon, gently push down on the filling, slightly mounded in the center.
- Roll out the second ball, 10-11 inches in diameter and place over the filling.
- Press along the edges with your fingers and trim any overhang.
- Bake in the center of the oven for a total of 30-40 minutes, until a meat thermometer placed at the center of the pie registers 170°F or 77°C. If the top is browning too much during the baking, loosely tent aluminum foil over the pie. Do this before it browns too much since the foil should be removed for the last 5 minutes of baking to allow any moisture on the pastry to evaporate.
Note: To make mini pies, you will need to make double the pastry recipe for this amount of filling. I was able to make eight 4.5 inch mini pies.
18 thoughts on “lamb and vegetable pie”
Those pies look so lovely! Do you think the lamb could be replaced with lentils for a veggie option? Love your photos!
“Hungary caterpillars” lol. Too cute. These pies look great and mini versions are a good idea. Everyone gets their own share of the pie and it’s easier than cutting a full one. Not sure if it would work, but have you tried freezing these pies? 🙂
Yes, we have and it works perfectly. I would always make individual sized ones and freeze them to give to my husband’s grandmother when she lived in an old-age residence and was not able to cook for herself but still yearned for some home-cooked meals.
That’s just another bonus to your delicious pie! 🙂
They look amazing Annika and it’s making me really hungry 😃
This looks tasty. Your blog is full of good food and nicely styled food photos. I want to be like you when my food blog grows up. 😉😉
Ahhh.. such a sweet comment! Thank you.
Gorgeous, delicious looking photos.
Thank you so much!
Looks so delicious 😋 beer with meat works so well !
Thank you! These are a must-try!
Annika, I love the combination of vegetables in this pie and your filling looks rich and delicious. My husband would certainly approve of anything cooked in Guinness! Another recipe to add to my “waiting for winter” collection. Gorgeous.
I don’t think I would have tried a recipe with beer had it not been for my husband! I’m not much of a meat eater, but I do approve of these pies!
Beautiful as always!
This looks absolutely delicious. I’m abstaining from meat until Orthodox Easter, but I will definitely be trying this after Easter. Beautiful photos as well….glad I found your blog 😉
Thank you so much dear!