Ingredients
Scale
- 1 lb (450g) ground beef
- 1/2 lb (225g) ground lamb
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves, chopped
- 1 tsp fresh rosemary, minced
- 2 tbsp tomato paste
- 1/2 cup beef broth
- 1/4 cup red wine (optional)
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
- In a large skillet over medium heat, brown the beef and lamb with onion and carrots until meat is cooked through and vegetables are soft (8–10 mins).
- Stir in garlic, thyme, rosemary, and tomato paste; cook 1 minute.
- Add beef broth, red wine (if using), Worcestershire sauce, salt, and pepper. Simmer 10–12 minutes until liquid is reduced and filling is thick.
- Spoon filling into pie dish and cool slightly (10 mins).
- Roll out puff pastry sheets and cut into 6–8 strips for lattice, or cut one full sheet into a circle slightly larger than the dish. Place over filling, trim, and crimp edges to seal.
- Cut 2–3 small slits in top to vent. Brush with beaten egg.
- Bake 25–30 minutes until pastry is golden and puffed.
- Cool 10 minutes before slicing. Serve warm with mashed potatoes if desired.
Notes
- For a more authentic touch, serve with cranberry-orange relish or homemadeHP-style «Sweet Pickle».
- Make ahead: Assemble uncooked, freeze unbaked, and bake from frozen +15 mins.
- Dairy-free? Use vegan butter in pastry (or store-bought vegan puff pastry).
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: British
- Diet: Neither vegetarian nor gluten-free
Nutrition
- Serving Size: 1 pie (approx. 1/6 of mass)
- Calories: 412 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 75mg
