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Emily Roux's Lamb Pie

One of my favourite ways to warm up a chilly evening, this comforting lamb pie topped with a crisp, buttery pastry never disappoints. The crunchy crust dipped into the rich gravy is simply heavenly.

The meat and pastry for this satisfying one-pot recipe can both be prepared well in advance and the final dish assembled when you are ready to cook it.

The pastry is easy to make and will keep in the fridge for several days or even frozen saving you the 2 hours of resting time.

If lamb doesn’t take your fancy you can easily replace it with an economical cut of beef or pork that benefits from low, slow cooking.

About this recipe

Preparation Time 40 Minutes
Cooking Time 40 Minutes
Serves 4 People
Emily Roux's Lamb Pie Emily Roux's Lamb Pie


For the pie filling:

  • 350g leg or shoulder of lamb, cubed
  • 1 Bramley apple, cubed
  • 200g shredded cabbage
  • 1 carrot, peeled and cubed
  • 1 white onion, chopped
  • 2 garlic cloves, chopped
  • 100ml vegetable stock
  • 2 tbsp flour
  • 2 tbsp butter
  • 1 tbsp olive oil
  • A sprig of thyme

For the pie crust:

  • 325g flour
  • 230g cold cubed butter
  • 6-8 tbsp cold water
  • 1 tsp salt
  • 1 tsp sugar
  • 1 egg, beaten (for the egg wash)



To note: Allow sufficient time for the stew to cool before rolling the pastry on top; this ensures the piecrust cooks properly and is not soggy.


Start by preparing the pie crust. It will need to rest for 2 hours in the fridge.


Place all the dry ingredients in a blender and pulse a couple of times to mix. Now add the cubed butter and 6 tablespoons of water to the dry ingredients and pulse until they start to form a ball of dough (if necessary, add a little more water). The dough should hold itself together but it’s ok to have a few crumbs. You don’t want to over knead.


Wrap the pastry dough in cling film and place in the fridge for 2 hours.


Place a large, ovenproof casserole dish over a medium to high heat with a dash of olive oil. Season the cubed meat with salt and pepper before searing in the oil. When the lamb is browned all over, remove from the casserole onto a plate. 


Stir the garlic and onion into the casserole, scraping up any brown bits that may be stuck to the bottom. After a few minutes, add the carrot and apple. Keep stirring for a further 5 minutes until the vegetables have softened and all the liquid has evaporated. 


Now return the meat (and any juices) to the casserole and add the butter. Stir all the ingredients together for a couple of minutes before sprinkling over the flour (this helps to thicken the gravy). Finally, pour over the stock, add the sprig of thyme and season to taste. 


Leave the meat to simmer for 30 to 45 minutes.


When the meat is tender and cooked through, stir in the shredded cabbage and cook for a further 3 minutes before switching off the heat and leaving to cool down.


When the stew is at room temperature, remove the dough from the fridge and place on a lightly floured surface. Roll out the dough until you have a piece of pastry that’s about 3-5mm thick and a little larger than the diameter of your casserole dish.


Carefully place the pastry on top of the casserole and pinch the sides together to create a crust. Cut slits in the middle of the pie for steam escape as it bakes. Egg wash the pastry and bake at 180°C for 20 to 25 minutes until nice and crisp.

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