Recipes>Lamb Recipes
Easter Lamb Pie
by Tristan Hogg, Jon Simon from Pieminister: A Pie for All Seasons
Easy
Serves 4-6
A mouthwatering Easter lamb pie enhanced with a vegetable medley, dry white wine, anchovies and capers. A tasty puff pastry pie dish from Pieminister.
Discover more delicious Lamb recipes
From slow roasts to sizzling grills
From the book
Pieminister: A Pie for All Seasons
Tristan Hogg, Jon Simon
Buy From
Introduction
One of the great things about Easter is that you can get all your friends and family together, but without the build-up and pressures of Christmas. Most of the work for this sunny, zesty and classy pie can be done in advance … which means you can just chill and enjoy yourself.
Tags
Ingredients
| 2 tbsp | olive oil |
|---|---|
| 1 | onion, chopped |
| 2 | celery sticks, chopped |
| 2 | garlic cloves, finely chopped |
| 600g | shoulder of lamb, diced |
| 1 | glass of dry white wine |
| 2 tbsp | plain flour |
| 600ml | chicken or lamb stock |
| 2 | bay leaves |
| A small bunch | of rosemary, leaves picked and chopped |
| A small bunch | of thyme, leaves picked and chopped |
| Grated zest of 1 lemon | |
| 4-6 | anchovy fillets, to taste |
| 200g | jar of artichokes, drained and roughly chopped |
| 150g | cherry tomatoes, cut in half |
| 2 tbsp | baby capers |
| 500g | puff pastry |
| 1 | free-range egg, lightly beaten, to glaze |
| Sea salt and black pepper |
Essential kit
You will need a pie dish.
Method
Heat the oil in a pan, add the onion, celery and garlic and cook gently for 5—10 minutes, until just starting to colour. Raise the heat a little, add the meat and cook until sealed all over; don’t let it colour too much. Add the wine and simmer until reduced by half. Stir in the flour, then gradually stir in the stock, herbs, lemon zest and anchovies and bring to a simmer. Cover and cook gently for 1-1½ hours, until the meat is very tender. Remove from the heat and stir in the artichokes, tomatoes and capers. Check the seasoning, then transfer the mixture to a pie dish and leave to cool.
Preheat the oven to 180°C/350°F/gas mark 4. Roll out the pastry on a lightly floured surface to about 3mm thick and use to cover the pie, trimming off the excess. Brush with beaten egg and make a couple of small holes in the centre to let out steam. Place in the oven and bake for 30-35 minutes, until golden brown. This pie goes well with minted new potatoes and fresh spring veg, washed down with a glass of chilled rose.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Lamb Recipes
View all
Julius Roberts’ Lamb Stew with Pearl Barley and Wild Garlic
by Julius Roberts from The Farm Table
Baked Lamb Koftas with Peppers, Feta and Oregano
by Noor Murad from Lugma
More Pie Recipes
View all
Leftover Roast Chicken, Three Ways
by Amy Sheppard from Easy 10
Slow Cooker Fancy Shepherd’s Pie
by Hayley Dean from How to Make Anything in a Slow Cooker
More Easter Recipes
View all
Lindor Tiramisu
by Lindt from Lindt Cookbook
Easter Simnel Buns
by Stork from Stork: The Art of Home Baking
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
