This is probably the best lamb pie, and one of the simplest too. It's really good with autumn lamb, which has a stronger flavour than spring, and is great comfort food, especially served with buttery mash.


  • Pastry

  • 250g flour

  • 150g hot water

  • 40g lard/suet

  • Salt

  • Fresh herbs (optional)

  • Lamb

  • 1kg diced led of lamb

  • 150g button onions

  • 1 tsp garlic puree

  • salt pepper

  • 200ml red wine

  • 150ml lamb stock

  • Bunch rosemary

  • Bunch thyme


  • 1.

    For the pastry

  • 2.

    Sieve the flour and add the salt into a warm basin. Boil the lard in the water. Pour into the middle of the flour. Mix quickly. Knead until smooth.

  • 3.

    For the pie filling

  • 4.

    Seal the onions. Add the lamb and colour until very brown and add the garlic . Deglaze with red wine and add stock and herbs. Cover, cook for approx 1 to 1 ½ hours until tender and flaking. Cool Line pie plate with pastry, fill with lamb mix, seal with pastry lid. Egg wash and cook for approx 20-30 minutes in a hot oven until golden brown.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2004kj
  • Fat Total 182g
  • Saturated Fat 93g
  • Protein 23g
  • Carbohydrate 54g
  • Sugar 2g
  • Sodium 1147mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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