Savoury minced lamb pie
- November 2005
- Serves 6
- Takes 1½ hours to make, 1 hour to bake, plus cooling, chilling and resting
Lamb mince makes a great pie filling and this delicious recipe will have everyone coming back for more.
- 38.2g (18.1g saturated)
- 37.7g (7.4g sugar)
See Wine Match
- 1 tbsp sunflower oil
- 225g back bacon, finely chopped
- 500g lean minced lamb, such as leg or neck fillet
- 1 large onion, finely chopped
- 2 medium-size carrots, finely diced
- 1 tbsp tomato purée
- 1 tbsp fresh thyme leaves
- ½ tsp mixed dried herbs
- 1 tbsp tomato ketchup
- 400g can chopped tomatoes
- 300ml fresh lamb or beef stock
- ½ tbsp Worcestershire sauce
For the pastry
- 115g butter
- 225g plain flour, plus extra for dusting
- ¼ tsp salt
- 1 medium egg yolk
- Put the block of butter for the pastry into the freezer for 45 minutes.
- Meanwhile, make the filling. Heat the oil in a large, heavy-based pan. Add the bacon and fry briskly, stirring, until golden. Add the minced lamb and continue to fry over a high heat for 5 minutes, breaking the meat up with a wooden spoon as it browns. Spoon the mixture into a bowl. Drain all but 1 tablespoon of fat from the pan, then add the onion and fry over a medium heat for 7-8 minutes, until soft and lightly browned. Add the carrots and fry for a further 5 minutes. Return the bacon and lamb to the pan, stir in the tomato purée and fry for another 2-3 minutes.
- Add the thyme leaves, mixed herbs, tomato ketchup, chopped tomatoes, stock, Worcestershire sauce and seasoning to the pan. Leave to simmer gently, uncovered, for 45 minutes, stirring now and then, until all the moisture has evaporated and the sauce is rich and thick. Allow to cool.
- Make the pastry. Sift the flour and salt into a large bowl. Remove the butter from the freezer and coat in the flour, then coarsely grate into the bowl, dipping it in the flour now and then as you go. With a round-bladed knife, mix the butter evenly through the flour, then stir in 6 tablespoons cold water to make a soft, pliable dough. Bring it together into a ball and knead briefly on a lightly floured surface until smooth. Wrap in cling film and chill for at least 30 minutes.
- Roll out two-thirds of the pastry on a lightly floured surface and use to line a 23cm round metal pie plate, leaving a small amount of pastry overhanging the rim. Spoon in the cooled lamb mixture, brush the pastry edges with water, then roll out the remaining pastry and lay it over the top. Press the edges of the pastry together and decorate with the prongs of a fork. Trim away any excess pastry. Chill the pie for 20 minutes.
- Preheat the oven to 180°C/fan160°C/gas 4, and put a baking tray on the top shelf. Put a second baking tray on the next shelf down, to catch the melted butter as the pie cooks. Beat the egg yolk and use to brush the top of the pie. Make a couple of small slits in the centre to help the steam escape. Place the pie on the baking tray and bake for 1 hour, until the pastry is crisp and golden. Serve with new potatoes and seasonal vegetables.
What's the perfect wine match?
Our friends at Majestic Wine recommend Porta 6 Lisboa. A quintessentially Portuguese red, offering plenty of warm, jammy forest fruit flavours that’ll pick out herby thyme and sweet tomato in this luxurious lamb pie.
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