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Hearty Lamb Pies with Rich Red Wine and Herb Filling Recipe

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4.1 from 15 reviews

These hearty Lamb Pies feature tender, slow-simmered lamb in a rich red wine gravy, encased in a buttery, flaky homemade pastry. Perfect for a comforting meal, these pies are packed with flavor from rosemary, balsamic vinegar, and a savory beef stock reduction, finished with a golden egg-washed crust.

  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings

Ingredients

Lamb Filling

  • 750 g boneless lamb leg (26 oz / 1.6 lb), cut into 1 ½ cm (½ inch) cubes
  • 1 ½ tablespoons extra virgin olive oil
  • 1 teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 medium carrots, small diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • ⅔ cup red wine (160 ml)
  • ¼ cup plain flour (all-purpose flour)
  • 2 ½ cups beef stock (625 ml)
  • 1 ½ tablespoons tomato paste
  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon finely chopped fresh rosemary

Pastry

  • 295 g plain flour (all-purpose flour) (2 ¼ cups / 10.4 oz)
  • 226 g unsalted butter, cubed and chilled (1 cup / 2 sticks / 8 oz)
  • ~½ cup iced water
  • 1 egg yolk, mixed with a dash of milk or cream (for egg wash)

Instructions

  1. Prepare Lamb Filling: Trim any large visible fat from the lamb and cut into small 1 ½ cm (½ inch) cubes. Mix lamb with salt and pepper to season evenly.
  2. Brown Lamb: Heat half of the olive oil in a large Dutch oven over medium-high heat. Brown half of the lamb cubes without cooking through, then set aside. Repeat with the second half, adding remaining oil as needed.
  3. Sauté Vegetables: In the same pan, add remaining olive oil, then add diced onion and carrots with a splash of beef stock. Scrape up browned bits from the pan and cook, stirring, until onion is translucent and soft.
  4. Add Garlic: Stir in minced garlic and cook for one minute until fragrant.
  5. Deglaze with Wine: Pour in the red wine, bring to a bubble, and reduce until only a thin layer of liquid remains.
  6. Add Flour: Sprinkle in the plain flour, stirring continuously for one minute to cook out the raw taste.
  7. Add Liquids and Herbs: Stir in the beef stock, tomato paste, balsamic vinegar, and fresh rosemary. Return the browned lamb to the pot and stir well to combine.
  8. Simmer: Bring mixture to a boil, then reduce to low heat and cover. Simmer gently for about 30 minutes, stirring occasionally to prevent sticking.
  9. Reduce Gravy: Remove lid, increase heat to medium, and simmer uncovered for 15-25 minutes to thicken gravy, stirring frequently to avoid burning.
  10. Cool Filling: Transfer filling to a shallow bowl and let cool to at least room temperature, or refrigerate overnight for best results.
  11. Make Pastry: In a food processor, pulse plain flour and cubed chilled butter until butter pieces are lentil-sized. Add iced water tablespoon by tablespoon, pulsing until dough starts to clump but remains crumbly.
  12. Form Dough: Tip dough onto a clean surface, quickly gather into a disk. Cut off one-third of dough and set aside. Roll remaining dough to 4mm (⅙ inch) thickness and cut 12-13 cm (5 inch) rounds.
  13. Line Muffin Pan: Gently press larger dough rounds into non-stick Texas muffin pan holes, pressing sides just shy of the top edge. Chill while preparing tops.
  14. Prepare Pie Tops: Roll smaller dough portion and cut six 9 cm (3 ½ inch) rounds. Place on lined baking tray and chill.
  15. Preheat Oven: Set oven to 200°C (400°F) conventional, 180°C fan forced.
  16. Assemble Pies: Using a slotted spoon, fill cold pastry cases with lamb filling, ensuring it’s tucked into all edges. Drizzle some gravy over each.
  17. Seal Pies: Brush water around edges of the pastry cases and smaller rounds to glue them together. Gently press tops onto filled cases and seal all around.
  18. Apply Egg Wash: Brush tops with egg yolk mixed with milk or cream. Cut small steam vents in the top pastry.
  19. Bake: Bake pies for 35-40 minutes until pastry is golden brown and cooked through.
  20. Serve: Allow pies to cool slightly before serving for best texture and flavor.
  21. Enjoy & Share: Leave a comment and rating to share your experience with this recipe.

Notes

  • Use fresh rosemary for the best aromatic flavor.
  • Be careful not to overcook the lamb during browning—it should only brown on the outside.
  • Chilling the pastry before baking helps prevent shrinking and keeps it flaky.
  • Leftover filling can be refrigerated for up to 2 days or frozen for longer storage.
  • The pastry dough can be made up to 2 days in advance and kept chilled.
  • Use a slotted spoon to avoid transferring excess liquid into pie cases, which keeps pastry crisp.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Find it online: https://dishiary.com/hearty-lamb-pies-with-rich-red-wine-and-herb-filling-recipe/