Lamb and mushroom pie: Simple golden puff pastry goodness

Puff pastry is one of the greatest hings out there. It’s butter and flour, so what’s not to love, right? Well, when you cover it over meat like beef or lamb stew, you have something incredible waiting for you in the oven. Our lamb and mushroom pie is great for those rainy evenings at home and you can even use leftovers to make it. If you have leftover lamb chops, chop those up and get cooking!

Lamb and mushroom pie tips

Puff pastry is quite pedantic to make and store-bought frozen pastry is perfectly fine and is actually hard to beat. Cooking the lamb for longer actually just makes it even better and the mushrooms in butter adds to the richness. You can also add other vegetables like potatoes and carrots into your pot pie. If the richness of the pie can be a lot so serve with a fresh green salad.

When it’s raining this summer, grab yourself some pastry and make a pot pie for the family. Our lamb and mushroom pie is here for you.

Lamb and mushroom pie recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Ingredients

• 1 Spanish onion

• 150 g mushrooms

• 30 g butter

• 500 g lamb

• 1 litre beef stock

• salt and pepper

• 1 pinch mace

• 120 g frozen puff pastry

• 1 egg, beaten

Method

• Peel and chop onion. Wash and roughly chop mushrooms. Fry both gently in butter until soft.
• Cut meat into 2cm pieces and add to pan. Cook for 10 minutes. Add stock and seasoning. Cover and simmer for 20 minutes.
• Place mixture in pie dish, cover with pastry, trim edges and flute. Brush with beaten egg and bake in centre of oven for 30 minutes at 200°C.
• Reduce temperature to 180°C for 15 minutes.

Notes

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Do you want to make more great lunch and dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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