Ingredients
Scale
- 1 lb ground lamb (or beef)
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup beef broth
- 1/4 cup red wine (optional)
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, cook onions over medium heat until soft and golden, about 8 minutes. Add garlic and cook 1 minute more.
- Add ground lamb and cook until browned. Drain excess fat. <li id="instruction-step-4" stir in tomato paste, Worcestershire, thyme, rosemary, broth, and wine. Simmer 10–12 minutes until thickened. Cool slightly.
- Roll one pastry sheet into a 9-inch circle, line a 9-inch pie dish, and trim edges.
- Filling the dish with the meat mixture. Cover with second pastry sheet, crimp edges, and cut slits for venting.
- Brush with egg wash. Bake 25–30 minutes until golden and puffed.
- Cool 10 minutes before slicing and serving.
Notes
- For a deeper flavor, let the filling rest overnight before assembling the pie.
- Vegetarian option: Replace lamb with chopped mushrooms and lentils.
- Make ahead and freeze unbaked pie for up to 1 month. Bake straight from frozen, adding 10–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: British
- Diet: Contains gluten, dairy
Nutrition
- Serving Size: 1/6 pie
- Calories: 380 Kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 65mg
