Lamb and Stout Pie
- serves 1
A warm and hearty dish loaded with ground lamb, vegetables and a delicious dough crust!
Courtesy of Phil Goodland of Rockert Bakery and Fresh Food
1 Tbsp oil
1 lb(s) ground lamb
½ cup onion, small dice
½ cup carrot, medium dice
½ cup celery, medium dice
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
2 clove garlic, minced
1 cup potatoes, medium dice
1 cup stout beer
½ cup beef broth
½ cup bread crumbs
salt and pepper, to tastePie Dough
2 ½ cup flour
¾ tsp salt
1 cup cold unsalted butter, cut into cubes
½ cup cold waterAssembly
Filling (see recipe)
Pie Dough (see recipe)
1. Heat the oil in a large frying pan on medium high heat.
2. Add ground lamb, and cook until browned. Drain off fat.
3. Add onion, carrot, celery, rosemary, thyme and garlic to lamb.
4. Cook stirring often for approximately 5 – 7 minutes.
5. Boil potatoes until fork tender, drain and set aside.
6. Add stout & beef broth to lamb mixture and bring to a simmer at medium-low heat.
7. Reduce liquid by 2/3, remove from heat and add bread crumbs and cooked potatoes.
8. Add salt and pepper to taste.
9. Let mixture cool before assembling pie.Pie Dough
1. Combine flour and salt thoroughly.
2. Gently rub the butter into the flour using your fingertips to form large flakes.
3. Add water all at once and mix until the dough just comes together. Dough should be moist enough to hold together when pressed into a ball.
4. Turn the dough out onto a floured surface and shape into two equal-sized discs.
5. Wrap each piece of dough with plastic wrap and refrigerate for approximately 30 – 60 minutes.Assembly
1. Preheat oven to 375 degrees Fahrenheit.
2. On a floured surface, roll half the dough to a thickness of 3 millimetres and line pie pan.
3. Fill the pie with cooled lamb and stout mixture.
4. Roll out the remaining dough to a thickness of 3 millimetres and place over top of pie.
5. Crimp the edge to seal.
6. Cut 6 equally-spaced vents in the top of the pie.
7. Bake in the oven for approximately 30 minutes or until gold brown.