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Yorkshire Lamb Pie

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Prep Time: 40 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 55 minutes
Serving Size: 6-8 people
Difficulty: Medium
Intensity: Moderate effort, primarily involving stewing and baking.

Ingredients

For the Filling:

  • 2 tbsp olive oil

  • 1.5 lbs (700g) lamb shoulder, cut into 1-inch cubes

  • 1 large onion, finely chopped

  • 2 medium carrots, diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 2 tbsp all-purpose flour

  • 2 tbsp tomato paste

  • 2 cups (480ml) beef or lamb stock

  • 1 cup (240ml) dark ale or stout (optional, substitute with additional stock)

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 2 bay leaves

  • 1 cup frozen peas

  • Salt and freshly ground black pepper, to taste

For the Pastry:

  • 2 sheets of ready-rolled puff pastry (or homemade if preferred)

  • 1 egg, beaten (for egg wash)

For the Mint Sauce (Optional but Traditional):

  • 4 tbsp fresh mint, finely chopped

  • 2 tbsp boiling water

  • 1 tbsp granulated sugar

  • 3 tbsp white wine vinegar

Instructions

Step 1: Brown the Lamb

  1. Preheat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil.

  2. Season the lamb cubes generously with salt and pepper. Working in batches to avoid overcrowding, brown the lamb on all sides, about 3-4 minutes per batch. Transfer the browned lamb to a plate and set aside.

Step 2: Sauté the Vegetables

  1. In the same pot, reduce the heat to medium and add the remaining olive oil.

  2. Add the chopped onion, carrots, and celery, cooking for 6-8 minutes until softened and slightly golden.

  3. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 3: Build the Stew

  1. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook off the raw flour taste.

  2. Add the tomato paste and stir to combine.

  3. Gradually pour in the stock and dark ale, stirring constantly to avoid lumps.

  4. Return the browned lamb and any accumulated juices to the pot. Add the rosemary, thyme, and bay leaves.

  5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook gently for 1.5 to 2 hours, until the lamb is fork-tender. Stir occasionally.

Step 4: Finish the Filling

  1. Once the lamb is tender, remove the herb sprigs and bay leaves.

  2. Stir in the frozen peas and cook for an additional 5 minutes. The filling should be thick and rich. If it’s too loose, simmer uncovered for a few more minutes. Taste and adjust seasoning as needed.

  3. Allow the filling to cool slightly while you prepare the pastry. This helps prevent a soggy bottom crust.

Step 5: Assemble the Pie

  1. Preheat your oven to 400°F (200°C).

  2. Transfer the slightly cooled lamb filling into a 9-inch (23cm) deep pie dish.

  3. Unroll one sheet of puff pastry and place it over the dish, allowing the edges to overhang. Brush the rim of the dish with a little water to help the pastry adhere.

  4. For a full top crust, place the second sheet directly on top, or for a lattice design, cut the second sheet into strips and weave it over the filling.

  5. Trim any excess pastry and crimp the edges with a fork to seal.

  6. Cut a small slit in the center of the pastry to allow steam to escape.

  7. Brush the entire pastry top generously with the beaten egg wash for a golden finish.

Step 6: Bake the Pie

  1. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 35-45 minutes, until the pastry is puffed and a deep golden brown.

  2. If the edges brown too quickly, cover them loosely with aluminum foil.

Step 7: Make the Mint Sauce (Optional)

  1. While the pie bakes, place the chopped mint in a small heatproof bowl.

  2. Dissolve the sugar in the boiling water, then pour it over the mint.

  3. Stir in the white wine vinegar and let it steep until ready to serve.

Step 8: Serve

  1. Remove the pie from the oven and let it rest for 10-15 minutes before serving. This allows the filling to set slightly, making it easier to slice.

  2. Serve generous slices of the pie with the mint sauce on the side, alongside buttery mashed potatoes, buttery mashed potatoes, and steamed seasonal greens like broccoli or carrots.

Nutrition Information

(Per serving, based on 8 servings)

  • Calories: 580 kcal

  • Total Fat: 32g

    • Saturated Fat: 12g

  • Cholesterol: 95mg

  • Sodium: 520mg

  • Total Carbohydrates: 38g

    • Dietary Fiber: 4g

    • Sugars: 6g

  • Protein: 32g

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