Hearty Lamb Vegetable Pie (Printer-Friendly)
A comforting dish of seasoned lamb and fresh vegetables topped with creamy mashed potatoes and baked until golden.
# What You’ll Need:
→ Meat Filling
01 -
2 pounds ground lamb
02 -
1 large onion, finely diced
03 -
3 carrots, peeled and diced
04 -
2 celery stalks, finely chopped
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
1 tablespoon Worcestershire sauce
08 -
1 cup beef or vegetable broth
09 -
1 cup frozen peas
10 -
1 tablespoon fresh rosemary, chopped
11 -
1 tablespoon fresh thyme, chopped
12 -
2 bay leaves
13 -
Salt and pepper to taste
→ Potato Topping
14 -
3 pounds Yukon Gold potatoes
15 -
4 tablespoons unsalted butter
16 -
1/2 cup warm milk
17 -
1/2 cup grated Parmesan cheese
18 -
2 egg yolks (optional)
19 -
Salt and pepper to taste
# Steps to Follow:
01 -
Peel and cut potatoes into even chunks. Place in a large pot with cold salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
02 -
Heat a large skillet over medium-high heat. Add ground lamb and cook until browned, breaking apart with a wooden spoon, about 7-8 minutes. Drain excess fat leaving 1 tablespoon if needed.
03 -
Add diced onions, carrots, and celery to the browned lamb. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 -
Stir in tomato paste and cook for 2 minutes. Add Worcestershire sauce, chopped rosemary, thyme, bay leaves, then pour in the broth. Simmer uncovered for 15 minutes until sauce thickens. Add frozen peas in the last 3 minutes.
05 -
Drain potatoes thoroughly and return to pot over low heat for 1-2 minutes to evaporate moisture. Mash until smooth then mix in butter, warm milk, Parmesan, and optional egg yolks. Season with salt and pepper.
06 -
Preheat oven to 400°F. Transfer meat filling to a 9x13 inch baking dish, removing bay leaves. Spread mashed potatoes evenly over the filling. Create texture on top with a fork and optionally brush with melted butter.
07 -
Bake for 20-25 minutes until the topping is golden and filling is bubbling. For a golden crust, broil for the last 2-3 minutes, watching carefully to prevent burning.
# Helpful Hints:
01 -
Using cold water to start cooking potatoes ensures even doneness.
02 -
Allow meat to caramelize before breaking up to enhance depth of flavor.
03 -
The mirepoix base of onions, carrots, and celery builds foundational flavor.
04 -
Reducing the sauce intensifies flavor by approximately 40%.
05 -
Passing potatoes through a ricer yields smoother texture for the topping.
06 -
Letting the pie rest 10-15 minutes improves slicing and serving consistency.
07 -
For gluten-free variation, ensure Worcestershire sauce and broth are gluten-free.