Irish Lamb Pie
This Irish lamb pie is a great way to turn left over roast lamb, dripping, gravy and vegetables into a hearty family meal.
Servings: 4 people
Ingredients
- 280 grams roast lamb shredded or diced into small pieces
- 230 grams roast potato or combination of other left over vegetables diced into small pieces
- 250 ml thick gravy
- 1 teaspoon dried mixed herbs (rosemary, thyme, oregano)
- black pepper ground, to taste
- 100 grams lamb dripping (from roast), butter, or combination of each cold
- 190 grams wholemeal all purpose flour
- 1 tablespoon water cold
- 1 teaspoon salt
- 1 egg cold, lightly beaten
- 1 egg
- milk
Instructions
- First make the pasty. Add the flour and salt to a large mixing bowl and still well. Next add the cold dripping/butter to a bowl and rub with your finger tips until the mixture resembles breadcrumbs.
- Next add the egg and water and mix with a wooden spoon until the pasty comes together to form a ball. If the pastry isn't coming together, add another tablespoon of cold water.
- Cover the pastry tightly with wrap and refrigerate for 30 minutes.
- Meanwhile, combine the roast lamb, vegetables, gravy, herbs and pepper and stir well.
- Preheat the oven to 200C/390F.
- Grease the pie dish with butter or a little oil.
- Once chilled, divide the pastry dough roughly into ⅔ and ⅓ portions. Take the ⅔ portion and roll to a thickness of 4mm on a lightly floured surface. Carefully transfer the rolled pastry over the base of the pie dish and press into place. Pierce the base of the pastry a few times with a fork.
- Trim the pastry.
- Bake the unfilled pie pasty for 10 minutes.
- Add the pie filling.
- Take the ⅓ portion of dough and roll to a thickness of 4mm on a lightly floured surface. Carefully transfer the pastry over the top of the filling.
- Trim the pastry using a butter knife and pinch the edges of the pastry with a fork to seal. Don't worry if your pie doesn't look perfect, the more rustic the better in my opinion!
- Make a small venting hole in the middle of the top of the pie.
- Whisk the egg and milk to make the egg wash.
- Using a pastry brush, spread the egg wash over the top of the pie.
- Bake in a preheated oven at 200C/390F for 25 mins or until golden brown.