The journey of lamb pie is a testament to the enduring appeal of this comfort food from Australia.
The creamy richness of potatoes, the slight crunch of caramelized onions, and the buttery smoothness of a well-made sauce all add depth to this classic casserole dish.
From the flaky, golden-brown puff pastry crust that covers like a warm blanket, to the savory filling of succulent pieces of lamb that melt in your mouth, each bite is a symphony of contrasting textures.
The fascinating history of this culinary gem, tracing its roots back to centuries past and uncovering the cultural influences that have shaped it into the beloved dish it is today. Ancient civilizations were the first to embrace the concept of meat enclosed in a pastry crust, and the lamb pie as we know it today it can be traced back to as early as the Middle Ages.
Lamb pies were often served during festive occasions such as weddings and banquets. Their flavors and presentation symbolize luxury and prosperity. These indulgent pot pies symbolized celebration and togetherness, a great way to honor special moments in life.
Each region has put its unique spin on the classic lamb pie, incorporating local ingredients and flavors that tell a story of that particular culture. Whether it's the flaky crusts of the British Isles, the aromatic spices of the Middle East, or the hearty stews of the Australian outback, lamb pie has become a canvas for cultural expression. Now onto this new recipe!
Grocery Store Trip
These are the items that I picked up at the grocery store but feel free to substitute what you have at home.
- Carrots
- Onion
- Potatoes
- Celery
- Peas
- Beef Broth
- Stew Lamb
- Puff pastry
- Egg
- Water
- Bay Leaf
- Garlic
- Onion Powder
- Parsley
- Butter
- Salt
Some Items For This Recipe
(Amazon affiliate links)- Check out all of my Amazon Storefront or buy some items for this recipe.
I used a slow cooker for this recipe but a pressure cooker will do. Then I use my Dutch Oven Pot to make the rest with some ramekins for the fillings
How to Make the Lamb Pie
Slow Cooker
- The first thing I did was get my beef stock, garlic cloves, celery stalks diced, diced onions, diced carrots, lamb pieces, and cold water into the slow cooker. Then I added my dry spices, kosher salt, Bay Leaf, Onion Powder, and Parsley, closed the lid, and let it cook for a long time so I did 6 hours. I find the longer in a slow cooker the more flavor.
- Once this is done, I remove the meat into a bowl and let it cool a bit before removing the bones.
Lamb Stew Filling
- To start making the lamb filling, I pour most of what is in the slow cooker into the Dutch oven or a pot if that is what you have.
- I remove some of the liquid because I like a very thick gravy so not all the liquid is needed. I add the peas at this time and turn the burner on low heat.
- Now I will remove the lamb meat from the bones and fat and chop it into pieces. Then I will place it into the Dutch oven.
In a small bowl, I will mix some of the broth with corn starch and then pour it into the pot. Stirring slowly so it can mix well and thicken.
- Once the stew is thick enough for me I will get out 6 ramkins and fill until almost full. I then butter the rim so the dough does not stick when cooking.
- Have the puff pastry, room temperature, then roll out the sheet and cut in the center evenly then twice across to have 6 squares. Don't worry if it's not even the dough is very forgiving.
- Top each ramekin with the puff pastry then press the edges to seal.
- Pre heat oven at this time to 375º degrees.
- Cut a small cross in the center of each pie so the steam can be released when cooking.
- Mix 1 egg with a tablespoon of cold water and brush with egg wash on top of the puff pastry.
- Bake for about 20 to 30 minutes depending on your oven or until golden brown.
Tips & Tricks
If you need to make a quick easy meal use ground lamb and sautee it in a large skillet with onions and peas or use the leftover lamb from the night before.
You can make mini lamb pies or large pies depending on what you prefer but I find the mini tend to be easier to handle and freeze perfectly where you can just take them out and warm them up like you just made them.
More Comfort Food Around the World
As the winter months continue making a delicious meal during this time makes the weather more tolerable. Thanks to the Outback ranchers of lamb being the 2nd producer of lamb so we could create a new recipe of lamb pie. Hope you enjoyed our journey today with an Australian favorite. Until next time my beautiful friends as my quest for the perfect bite continues. As the Aussie would say, " This is stoked!"
Lamb Pie from Australia
Equipment
- 1 slow cooker
- 1 Dutch Oven
- 6 Ramekins
Ingredients
Slow Cooker
- 2 Carrots diced
- 1 Onion diced
- 2 Potatoes diced
- 3 Celery sticks diced
- ½ cup Peas
- 4 cup Beef Broth or stock or boillion
- 1 pound Stew Lamb
- 3 Bay Leaf
- 3 Garlic
- 1 teaspoon Onion Powder
- ½ tablespoon Parsley
- 1 teaspoon Salt
Filling
- 2 tablespoon cornstarch
Topping
- 1 sheet Puff pastry
- 1 Egg
- 1 cup water
- 1 tablespoon butter
Instructions
Slow Cooker
- The first thing I did was get my beef stock, garlic cloves, celery stalks diced, diced onions, diced carrots, lamb pieces, butter, and cold water into the slow cooker. Then I added my dry spices, long time, kosher salt, Bay Leaf, Onion Powder, and Parsley. Make sure the liquid covers the meat so add water if needed then close the lid. Let it cook for a long time so I did 6 hours. I find the longer in a slow cooker the more flavor.
- Once this is done, the meat will fall apart. Taste at this time to see if it needs more salt. I remove the meat into a bowl and let it cool a bit before removing the bones.
Lamb Stew Filling
- To start making the lamb filling, I pour most of what is in the slow cooker into the Dutch oven or a pot if that is what you have.
- I remove some of the liquid because I like a very thick gravy so not all the liquid is needed. I add the peas at this time and turn the burner on low heat.
- Now I will remove the lamb meat from the bones and fat and chop it into pieces. Then I will place it into the Dutch oven.
- In a small bowl, I will mix some of the broth with corn starch and then pour it into the pot. Stirring slowly so it can mix well and thicken.
- Once the stew is thick enough for me I will get out 6 ramkins and fill until almost full. I then butter the rim so the dough does not stick when cooking.
Topping
- Have the puff pastry, room temperature, then roll out the sheet and cut in the center evenly then twice across to have 6 squares. Don't worry if it's not even the dough is very forgiving.
- Top each ramekin with the puff pastry then press the edges to seal.
- Pre heat oven at this time to 375º degrees.
- Cut a small cross in the center of each pie so the steam can be released when cooking.
- Mix 1 egg with a tablespoon of cold water and brush with egg wash on top of the puff pastry.
- Bake for about 20 to 30 minutes depending on your oven or until golden brown.
Notes
- If you need to make a quick easy meal use ground lamb and sautee it in a large skillet with onions and peas or use the leftover lamb from the night before.
- You can make mini lamb pies or large pies depending on what you prefer but I find the mini tend to be easier to handle and freeze perfectly where you can just take them out and warm them up like you just made them on the same day.
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