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Lamb and Potato Pie

British · Dinner · Medium

Lamb and Potato Pie

Total
3 hr 25 min
Prep
45 min
Serves
6
Calories
590
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Tender lamb shoulder and potatoes sit beneath a golden pastry lid. Carrots and onion sweeten the thick gravy as the filling slowly simmers.

A slow-cooked filling keeps Lamb and Potato Pie rich without leaving chewy meat beneath the crust. The potatoes simmer in the gravy before baking, so every piece is tender when the pastry turns golden.

Use shoulder rather than lean leg steaks and let the filling stop steaming before adding the lid. Resting the finished pie gives the gravy a chance to thicken around the potatoes.

SavoryRichHeartyBakingComfort FoodNut-free

Method

  1. Toss lamb shoulder with flour, salt and black pepper. Heat vegetable oil in a Dutch oven over medium-high heat and brown the lamb in two batches for total.

  2. Add onion and carrots and cook over medium heat for . Add vegetable stock, scraping the bottom, then cover and simmer over low heat for until the lamb starts to soften.

  3. Add potatoes and simmer covered for until tender and the lamb is fork-tender and above 145°F. Transfer to a 2-quart pie dish and cool for .

  4. Heat the oven to 375°F (190°C). Roll the pastry to cover the dish, lay it over the filling and press onto the rim. Cut three steam vents and brush with beaten egg.

  5. Bake for until the pastry is golden and crisp and gravy bubbles through the vents. Rest for before serving.

Forkue tips

  • If the filling is thin, simmer uncovered briefly before transferring it to the pie dish; pastry cannot thicken a watery gravy.

Storing and reheating

Keep the lamb and potato pie refrigerated for up to 3 days. Reheat covered at 350°F until the filling is hot, uncovering toward the end to crisp the pastry.

Kitchen gear

Dutch ovenTop picks on Amazon2-quart pie dishTop picks on Amazon
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Nutrition per serving, estimated

590Calories
25gProtein
49gCarbs
33gFat

Lamb and Potato Pie: FAQ

Can I make the filling ahead?

Yes, refrigerate it for up to 2 days before topping. A cold filling may need extra oven time; check that the gravy is bubbling hot under the crust.

Can I use puff pastry?

Yes, it makes a lighter lid. Keep the pastry cold and avoid pressing down its cut edges so the layers can rise.

How do I store and reheat Lamb and Potato Pie?

Keep the lamb and potato pie refrigerated for up to 3 days. Reheat covered at 350°F until the filling is hot, uncovering toward the end to crisp the pastry.

How long does Lamb and Potato Pie take?

About 3 hr 25 min in total: 45 min prep and 2 hr 40 min cooking.

What do I need to make Lamb and Potato Pie?

The key ingredients are lamb shoulder, all-purpose flour, onion, carrots, vegetable stock and potatoes, plus pantry basics.

Any tips for Lamb and Potato Pie?

If the filling is thin, simmer uncovered briefly before transferring it to the pie dish; pastry cannot thicken a watery gravy.

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