Ingredients
Butter
Yellow onions, chopped
Ground garlic (optional)
Salt and black pepper
Dried thyme
Ground lamb (or lamb mince)
Tomato puree
Worcestershire sauce
Beef or lamb stock
Bay leaves
Shortcrust pastry (for base and lid)
Beaten egg (for egg wash)
Flour (for rolling out dough)
Instructions
Start by melting butter in a pan and sauté chopped onions with garlic, salt, pepper, and dried thyme.
Add the ground lamb and break it up while cooking until browned.
Stir in tomato puree and Worcestershire sauce, followed by beef stock and bay leaves. Simmer with the lid on for 10 minutes, then uncovered for 5 more.
Remove bay leaves. Scoop out meat filling, leaving the thick gravy behind. Let filling cool.
Roll out pastry dough, line your pie tin, and fill it completely with the cooled meat mixture.
Roll out the pastry lid, brush edges with beaten egg, cover the pie, crimp and tuck edges.
Brush the top with egg wash and slice 2–3 small steam vents.
Bake at 190°C (375°F) for 45–50 minutes until golden.
Let cool slightly before slicing and serving.
Notes
Cooling the filling before assembly is key to preventing a soggy crust.
Leftover gravy can be served alongside or frozen for another meal.
Puff pastry can be used for a flakier top crust.
Add peas, carrots, or mint for variety.
Perfect with mashed potatoes or minted peas.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: British