Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint gravy and is a great twist on the classic shepherds pie.
👩🏻🍳 Why make this recipe
This is one of those recipes that you can prepare in advance and then leave to slow cook in the oven whilst you enjoy your day. This incredible lamb pie will fill the house with the most amazing mint gravy aroma and will have you drooling at the oven whilst you wait for the lamb to melt down and the gravy to thicken up.
To make this Lamb pie recipe you will need:
See recipe card at the bottom for full recipe and ingredients quantities.
Pastry: For ease I've opted for shop bought short crust pastry. If you want to make your own, have a look at my Steak and Ale Pie for an easy shortcrust pastry recipe. For a gluten free version look for gluten free pastry. Double check labels of all ingredients for gluten.
Stock: The stock is the base of the gravy so choose a good quality beef stock. If you can't source any, an oxo cube dissolved in boiling water will do just fine.
Lamb: Leg or shoulder.
Red wine: For the best gravy use good quality red wine. If you would prefer to not add wine then leave it out and make up the quantity with extra beef stock.
Horseradish: Horseradish mash is a great flavour against the rich lamb filling, but its completely optional and just plain mash can be used if preferred.
Flour: The flour is used as a thickening agent. If you are making a gluten free version then opt for a gluten free thickener such as cornflour or potato starch. Double check labels of all ingredients for gluten.
🔪 Step by step instructions
- Gently cook onions and garlic
- Dust diced lamb with flour, add to the pan and brown.
- Add the wine and deglaze the pan. Then gradually add the stock whilst stirring.
- Make a gravy paste by adding cold water to the gravy powder. Add the paste, ketchup, Worcestershire sauce and dried mint to the pan. Stir continuously over a gentle heat for 2-3 minutes, ensuring no lumps form.
- Transfer to slow cooker (low for 6 hours) or ovenproof dish (150°C Fan/300°F for 4 hours).
- Place potatoes into a pan with boiling water and simmer for 45 minutes or until soft.
- Line a greased, 21cm (8 inch) pie dish with shortcrust pastry. Store in fridge until needed.
- Drain and mash up potatoes with milk, butter and horseradish. Then taste and season.
- Strain cooked lamb filling through a sieve allowing the gravy to collect in a small pan. Use a fork to break up and shred the lamb.
- For best results blind bake the pastry. (For blind baking instructions follow link or see notes below). Gently spoon the shredded lamb into the blind baked pastry. Fill to half way up the pastry leaving plenty of room for the mash.
- Add the mash over the top of the filling (Piping the mash on is optional but will ensure an even layer of mash on top of your pie).
- Cook the pie in the oven at 180°C(Fan)/350°F for 40 minutes. Check after 30 minutes.
- Remove the lamb pie from the oven and heat the pan of strained gravy. Plate up and serve with your choice of veg and hot mint gravy.
💭 Expert tips
- Keep the pan reasonably hot when making the filling. This will allow the floured lamb to brown nicely and add to the flavour.
- Bits of flour and meat that stick to the base of the pan will be easily removed when the wine is added (deglaze). Ensure the pan is hot and on the heat still.
- If you are preparing the mash potatoes the day before, then transfer to a dish, cool and cover with cling film. Store in the fridge overnight. When ready to use, reheat until just warm in either a pan or the microwave. If the mash appears crumbly upon reheating then mash in more milk until smooth.
- For an even mash topping, transfer the mash to a large pipping bag. Cut the end off to create a wide opening (1.5cm). Pipe balls of mash onto the top of the filling so it evenly covers the surface. Use a fork to pack down and bring the balls of mash together.
❓ Frequently asked questions
The best lamb for this recipe is leg or shoulder. Both are great for slow cooking and will become fall apart, tender in the pan.
Tough cuts of lamb, such as leg and shoulder, need to be cooked long and slow for the meat to become tender. Cook for at least 2 hours on a low temperature (150°C Fan/300°F). If the meat is still tough cook for longer.
To prevent a soggy bottom its always best to blind bake a pastry, particular if you are adding a wet filling. To do this line the pie dish with the pastry then prick all over with a fork. Line the pastry with a scrunched up piece of baking paper. Weight down the paper with dried pasta/baking beans. Bake for 10 minutes at 200°C Fan/400°F, then remove paper and bake for a further 5 minutes.
Yes dried rice or pulses can be used when blind baking in place of baking beans. dried pasta also works well.
The uncooked pie can be wrapped in cling film and either refrigerated for 2-3 days or frozen for up to 3 months. When ready to cook, thoroughly defrost or bring to room temperature. Cook as per the recipe.
Once the pie is cooked any leftovers can be stored in the fridge for 2-3 days. Just leave in the pie dish, ensure the pie is fully cooled and cover in cling film. To reheat, remove from the fridge and bring to room temperature then cover with foil and place in a hot oven for 20 minutes.
🍲 Other comfort food dinner recipes
- Steak and Ale Pie
- Classic Fish Pie Recipe
- Steak and Chips
- Chicken and Leeks Recipe
- Cauliflower Cheese
- Apple Crumble
- Cinnamon Swirls
If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!
Lamb Pie Recipe
- large pan
- Ovenproof dish or slow cooker
- 21cm (8 inch) pie dish
- rolling pin
- Medium pan for potatoes
- Small pan for the gravy
- Large piping bag to pipe on mash (optional)
Lamb pie filling:
- ½ tablespoon olive oil
- 1 large onion roughly chopped
- 2 garlic cloves finely chopped or minced
- 600 g diced leg of lamb or lamb shoulder
- 3 tablespoon plain flour
- 100 ml red wine
- 450 ml good quality beef stock
- 2 tablespoon ketchup
- 2 teaspoon Worcestershire sauce
- 2 teaspoon dried mint
- 4 teaspoon gravy powder
- 375 g ready rolled short crust pastry
- 750 g potatoes peeled and roughly chopped
- 4 tablespoon milk
- 15 g Butter
- 2 teaspoon horseradish sauce
- Pinch salt to taste
- Place a large pan on medium heat and add the oil. Once the oil has heated add the chopped onions and garlic and cook gently until soft.
- Lay out the lamb and dust evenly with flour. When the onions are soft add the floured lamb to the pan and cook until browned all over. The lamb and flour will stick and brown the base of the pan.
- Next add the wine, which should bubble as it hits the pan and help release any brown flour. Then gradually add the stock and bring to a simmer. Stir frequently allowing the stock to thicken as it combines with the flour.
- Next place the gravy powder in a small container or cup and stir in enough cold water to form a loose paste. Pour the gravy paste into the pan and stir continuously over a gentle heat for 2-3 minutes, ensuring no lumps form from the gravy powder. Then add the ketchup, Worcestershire sauce and dried mint. Mix well and then remove from the heat.
- Transfer the entire contents of the pan to your slow cooker or ovenproof dish. Set the slow cooker to low and cook for 6 hours or cook in the oven for 4 hours at 150°C(Fan)/300°F. Once the cooking time is up the meat should fall apart easily. If not, return to the oven or slow cooker for another 30 minutes or until the meat is tender enough to fall apart.
- Whilst the filling is in the oven peel place the peeled and chopped potatoes into a pan with boiling water and simmer for 45 minutes or until soft.
- Meanwhile roll out the pastry so its big enough to cover the base and sides of your pie dish (this recipe uses a 21cm (8 inch) pie dish). Grease the pie dish with a bit of soft butter (use kitchen paper to spread evenly over the base) then dust flour over the butter using a sieve. Gently place the pastry over the pie dish (drape over a rolling pin for easier manoeuvring). Gently push the pastry into the corners of the dish (don't stretch), then use a knife to cut off any excess pastry from the edges. Place the pastry lined pie dish in the fridge until you’re ready to put the pie together.
- When the potatoes are cooked, drain and mash up with the milk, butter and horseradish. Then taste and season. Let the potatoes cool slightly before transferring to a large piping bag, twist the open end of the bag and secure with a peg. Set to one side for later. If you don’t have a piping bag, then leave the mash in the pan and place the lid back on. Set to one side until later. NOTE: if you are preparing the mash potatoes the day before, then transfer to a dish, cover with cling film and store in the fridge overnight. When ready to use reheat until just warm in either a pan or the microwave. If the mash appears crumbly upon reheating then mash in more milk until smooth.
- Once the lamb is cooked leave to cool slightly then strain through a sieve allowing the gravy to collect in a small pan. Strain in batches placing the meat in a dish as you go. Use a fork to break up and shred the lamb. At this point the strained lamb filling and the gravy can be covered and chilled in the fridge overnight or frozen for up to 3 months. Or add the lamb straight to the pie as per the below instructions.
- Putting the pie together: Pre heat your oven to 180°C(Fan)/350°F. If your mash, filling and gravy are in the fridge or freezer make sure they have been left on the side with enough time to defrost/come up to room temperature. For best results blind bake the pastry. Gently spoon the shredded lamb into the blind baked pastry. Fill to half way up the pastry leaving plenty of room for the mash.
- Then take your piping bag of mash and cut the end off to create a wide opening (1.5cm). Pipe balls of mash onto the top of the filling so it evenly covers the filling. Alternatively, spoon the mash over the filling. Use a fork to pack down and bring the balls of mash together. The fork will leave a nice ruffled pattern. (Piping is optional but will ensure a even layer of mash on top of your pie).
- Place the pie in the centre of the pre heated and bake for 40 minutes. Check after 30 minutes to make sure the mash isn't burning. After the 40 minutes is up the mash should be golden brown and the filling should be just bubbling around the edges.
- Remove from the oven and allow to cool for 5 minutes. Whilst cooling, return to your pan of drained off gravy. Mix well and then heat gently for 5 minutes. Plate up the pies and serve with your choice of veg and hot mint gravy.
This post was first published in May 2017. Updated in May 2021 with improved recipe and photos, and new step by step instructions and expert tips.