Winter warmer lamb pie

By admin
02 August 2013

Splurge on a bit of lamb this weekend to spoil the family with this mouthwatering pie.

Serves 8-10 Preparation time: 15 min Cooking time: 2¼ hours

  • 2 kg lamb stewing meat or flank, cut into pieces
  • salt and freshly ground black pepper
  • cake flour
  • oil
  • 6 rashers shoulder bacon, chopped
  • 6 cloves garlic, crushed
  • 12-15 pickling onions, peeled
  • 500-750 ml (2-3 c) red wine
  • 500 ml (2 c) meat stock
  • 45-60 ml (3-4 T) chopped fresh herbs such as parsley, oregano, rosemary and thyme
  • 1 roll (400 g) puff pastry, defrosted
  • egg yolk and milk mixture

1. Season the meat with salt and pepper to taste, dust with flour and brown in batches in heated oil. Remove from the pan and set aside.

2. Fry the bacon, garlic and onions until brown. Return the meat to the pan and add the red wine, stock and herbs. Bring to the boil, reduce the heat and simmer for about 2 hours or until the meat is tender.

3. Remove the sinews and some of the larger bones if preferred.

4. Spoon the stewed meat into a pie dish and leave to cool. Cover with puff pastry and prick so the steam can escape. Cut out shapes from the leftover pastry and secure to the pie top with the egg yolk mixture.

5. Bake at 190 °C until the filling is heated and the pastry is golden brown


  • Substitute venison for 1, 5 kg of the stewing lamb.
  • Meat is expensive so rather buy in bulk and prepare and freeze it. Half a lamb is ideal.
  • Don’t defrost products with pastry in the microwave because the pastry will become soggy.

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