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Easter Lamb Pie
Traditional British Recipes

Easter Lamb Pie

In the OvenEasterDinner6

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.

Method

30m20m2h
  1. Preheat your oven to 180°C (350°F, gas mark 4).
  2. In a large pan, brown the diced lamb shoulder, then set aside.
  3. In the same pan, sauté onions, carrots, and celery until soft. Add garlic and cook for another minute.
  4. Return the lamb to the pan, adding fresh rosemary, mint, and enough beef stock to cover. Simmer until the lamb is tender.
  5. Thicken the gravy with a flour and water mixture, then let it cool.
  6. 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.
  7. Brush the top with beaten egg and bake for about 45 minutes, or until golden brown.
  8. Let it rest for 10 minutes before serving.

Ingredients

  • 2 Carrot diced
  • 1 Egg beaten
  • 500 ml Beef Stock
  • 1 kg Lamb Shoulder diced
  • 1 Onion diced large
  • 2 Celery diced stalks
  • 2 Garlic minced cloves
  • 30ml Flour

Notes

Prep all ingredients before you start for a smoother cook.

Taste and adjust seasoning near the end for balance.

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