New Zealand Lamb Pie
Drogo
4
90 minutes
60 minutes
Warming, hearty and wonderfully comforting, this New Zealand lamb pie is the ultimate cold-weather dish. Slow-cooked lamb develops an incredibly tender, silky texture and deep, naturally sweet flavour, making it the perfect filling for a golden, flaky pastry casing. Served with a generous helping of creamy mashed potatoes and seasonal greens, this lamb pie recipe is the definition of comfort food — a proper hug on a plate and an ideal choice for relaxed family dinners.
This homemade lamb pie can be made with ready-made pastry when time is short, while homemade shortcrust pastry offers a wonderfully buttery finish. Puff pastry can also be used for a lighter, crispier topping, depending on your preference. The key to a beautifully finished pie is avoiding overworking the pastry and allowing it to rest properly before baking. Whether you're looking for a classic slow-cooked lamb pie or a comforting winter pie, this recipe makes a delicious centrepiece for chilly evenings.
Ingredients
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1kg Lamb leg/shoulder
2 tbsp Olive oil
- 12 Shallots
- 4 tbsp Flour
- 4 cloves Garlic
- 350ml Red wine
- 1 tbsp Redcurrant jelly
- 3 sprigs Fresh rosemary
- 1 tbsp Tomato paste
200g Carrots
- 2 Eggs
- 350g Flour (for pastry)
175g Butter
450ml Beef stock
Directions
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Grease and line a 25cm pie dish with a rim. Peel and halve the shallots, peel and chop the garlic, and cut the lamb into 2 cm chunks.
In a deep, roomy pan, heat one tablespoon of the oil and cook the shallots until golden, then remove to a plate and set aside for later. Add the rest of the oil to the pan and brown the lamb in batches.
Add all the lamb back to the pan, sprinkle over the flour and cook for a minute or two. Stir in the red wine, incorporating all the flour (4 tbsp), then add the beef stock, tomato puree, and redcurrant jelly. Bring to a boil, then turn down and simmer very, very gently for about an hour, stirring often. Alternatively, cover and cook in the oven at 160°C for one hour.
Add the carrots and shallots to the pot and cook for a further 20 to 30 minutes until the meat is really tender and the carrots are just cooked. The sauce should be thick, rich and delicious; if it’s not, remove the meat and boil to reduce a little more.
Meanwhile, make the pastry. Rub the butter into the flour until it resembles fine breadcrumbs. Mix 1 egg (the other is to be brushed over the pastry later) with the water and pour in gradually until the dough comes together. The mix should come away from the sides of the bowl. If it doesn’t, just add a touch more water. Knead the dough into a ball and leave to rest in a cool place for 30 minutes.
Cut the dough roughly into two portions, one slightly larger than the other. On a floured work surface, roll out the larger piece and use it to line the pie dish. Trim the edges and moisten the rim with water. Spoon in the cooled filling.
Roll out the remaining pastry and, using a rolling pin, drape it over the top of the pie. Trim the edges and crimp to seal, or if you prefer a simpler finish use the tines of a fork. Make a small hole in the middle for the steam to escape and decorate the pie with the trimmings if you like. Now rest the pie for 30 minutes for the pastry to relax and preheat the oven to 180°C/gas mark 4. Alternatively, cover and put in the fridge until ready to cook.
Whisk the egg and use this to brush over the pastry, and bake in the oven for 40 to 45 minutes until piping hot and deep golden. Serve with mash and green vegetables.
Ingredients you'll need
