Smoky Irish Lamb Pie
A hearty and flavorful pie filled with tender lamb and a crunchy crust, inspired by the traditions of Ireland.
Ingredients
- ●1 pound 1 pound lamb shoulder, boneless and cut into 1-inch pieces
- ●1 medium 1 onion, diced
- ●2 cloves 2 cloves garlic, minced
- ●1 cup 1 cup lamb broth
- ●1 tablespoon 1 tablespoon tomato paste
- ●2 tablespoons 2 tablespoons all-purpose flour
- ●2 teaspoons 2 teaspoons smoked paprika
- ●1 teaspoon 1 teaspoon dried thyme
- ●1/2 teaspoon 1/2 teaspoon salt
- ●1/4 teaspoon 1/4 teaspoon black pepper
- ●1 pie crust 1 pie crust, homemade or store-bought
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large skillet, cook the lamb over medium-high heat until browned, about 5 minutes.
- 3
Add the onion and garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
- 4
Stir in the lamb broth, tomato paste, flour, smoked paprika, thyme, salt, and pepper. Bring the mixture to a simmer.
- 5
Reduce the heat to low and cook the lamb mixture for 10-15 minutes, stirring occasionally.
- 6
Roll out the pie crust and place it in a 9-inch pie dish.
- 7
Fill the pie crust with the lamb mixture and cover with another pie crust or a crumb topping.
- 8
Cut a few slits in the top crust to allow steam to escape.
- 9
Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
- 10
Let the pie rest for 10-15 minutes before serving.