The Crazy Kitchen: Minted Lamb & Vegetable Pie

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Friday 1 March 2013

Minted Lamb & Vegetable Pie

Did you know that next week is British Pie Week. To get in the mood I've been baking a few pies recently, mostly using the nice & easy ready rolled puff pastry. Unfortunately I'd forgotten to take a pack out of the freezer in time to top this pie so I made a quick scone type crust which, when rolled out thinly, resembled a light shortcrust.


Minted Lamb & Vegetable Pie

320g Diced Lamb leg
1 tbsp plain flour seasoned with black pepper
1 tbsp Olive oil
1 onion, chopped
1 courgette, diced
2 potatoes, diced
1/2 butternut squash, diced
1 garlic clove, crushed
1 tbsp Worcestershire sauce
1 beef stock cube
1 tbsp tomato puree
50ml Port
100ml water
2 tbsp chopped mint leaves

'Pastry' crust
175g SR Flour
40g Butter
60ml milk
tsp finely chopped mint
pinch of salt
1 egg, beaten

  • Toss the lamb in the flour until coated
  • Heat the oil in a casserole pan
  • Add the lamb to the pan and brown
  • Remove the lamb from the pan & set aside
  • Add the onion, courgette, potatoes, garlic & squash along with the worcestershire sauce, stock cube, tomato puree, port, water & 1 tbsp of the mint
  • Mix well, place the lid on and cook for 5-10 minutes
  • Add the lamb and place in a 140 C oven for 1 hour, until the lamb is tender
  • Stir in the rest of the chopped mint
  • Meanwhile make the crust by rubbing the butter into the flour
  • Add the chopped mint and salt and mix before adding the milk & bringing together to a dough
  • Roll out the crust until it's slightly larger than the pie dish you're using (I used a 25cm x 19cm Mermaid pie dish)
  • Add the pie filling to the dish
  • Grease around the edges of the dish & lay the crust over and trim the edges
  • Crimp the edges with a fork before brushing all over with beaten egg
  • Bake in a 200 C oven for 15-20 minutes until crust is browned


The Mermaid Pie Dish is made from hard anodised aluminium, which is perfect for use with metal utensils - is scratch resistant and will never peel or blister. It is oven safe up to 240 C and twice as hard as stainless steel.

I was sent the pie dish for the purpose of review, the recipe is my own


  1. That pastry top looks perfect!

  2. MMMM, I love pie...and lamb :-)

  3. Wow that looks delicious, and so warming for winter. Have just bought some mini pie dishes so Mr B may be getting this for his tea next week. Am pinning!

  4. Anya from Older Single Mum6 March 2013 at 22:43

    What a lovely idea for a pie - I particularly like the idea of port with lamb. Mmm.


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