Recipe
Easter Lamb Pie
A modern twist on a traditional Easter dish featuring succulent lamb and aromatic herbs encased in a golden pastry.
Ingredients
Method
30 mins prep20 mins cook120 mins total
Preheat your oven to 180°C (350°F, gas mark 4).
In a large pan, brown the diced lamb shoulder, then set aside.
In the same pan, sauté onions, carrots, and celery until soft. Add garlic and cook for another minute.
Return the lamb to the pan, adding fresh rosemary, mint, and enough beef stock to cover. Simmer until the lamb is tender.
Thicken the gravy with a flour and water mixture, then let it cool.
Roll out your shortcrust pastry and line a pie dish. Fill with the lamb mixture, then cover with another layer of pastry. Seal the edges and cut a small vent in the top.
Brush the top with beaten egg and bake for about 45 minutes, or until golden brown.
Let it rest for 10 minutes before serving.
Notes
Prep all ingredients before you start for a smoother cook.
Taste and adjust seasoning near the end for balance.
About this recipe
This Easter Lamb Pie is a delightful twist on traditional Easter fare. Combining succulent lamb with a rich gravy, encased in a buttery pastry, it's a heartwarming dish that brings the family together.
Lamb, a traditional Easter ingredient, is given a modern makeover in this pie, making it a centrepiece for any Easter feast. The incorporation of fresh rosemary and mint enhances the lamb's flavour, creating a harmonious balance between tradition and contemporary tastes.
