Traditional British Lamb Pie
A classic British dish featuring tender lamb in a rich and savory gravy, topped with a flaky crust.
Ingredients
- ●1 1/2 pounds Lamb shouldercut into 1-inch cubes
- ●2 tablespoons All-purpose flourfor dusting
- ●2 tablespoons Butterunsalted
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●2 tablespoons All-purpose flourfor thickening
- ●1 cup Beef brothhomemade or store-bought
- ●1/2 cup Red wineoptional
- ●1 cup Frozen mixed vegetablesthawed
- ●1 cup Cottage cheesefor topping
- ●1 sheet Pie crusthomemade or store-bought
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Season the lamb with salt and pepper.
- 3
Heat the butter in a large Dutch oven over medium-high heat.
- 4
Add the lamb to the pot and cook until browned, about 5 minutes.
- 5
Remove the lamb from the pot and set aside.
- 6
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 7
Add the garlic to the pot and cook for 1 minute.
- 8
Add the flour to the pot and cook for 1 minute.
- 9
Gradually add the beef broth, whisking constantly.
- 10
Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- 11
Add the red wine (if using) to the pot and simmer for an additional 5 minutes.
- 12
Return the lamb to the pot and cook until heated through.
- 13
Stir in the frozen mixed vegetables.
- 14
Transfer the lamb mixture to a 9x13 inch baking dish.
- 15
Top with the cottage cheese.
- 16
Roll out the pie crust to fit the top of the baking dish.
- 17
Place the pie crust on top of the lamb mixture and crimp the edges to seal.
- 18
Cut a few slits in the top of the pie crust to allow steam to escape.
- 19
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown.