Lamb and Rosemary Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">800g lamb shoulder, trimmed and cubed</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 medium onions, finely chopped</li><li class="ingredients-single-item">2 carrots, diced</li><li class="ingredients-single-item">2 celery stalks, diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">3 tbsp plain flour</li><li class="ingredients-single-item">350ml lamb stock</li><li class="ingredients-single-item">150ml red wine (or additional stock)</li><li class="ingredients-single-item">3 tbsp fresh rosemary, finely chopped</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp fresh rosemary, very finely chopped</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for glazing)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm pie dish</li><li class="equipment-single-item">Large heavy-based casserole dish with lid</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Pat the lamb pieces dry with paper towels and season generously with salt and pepper. This ensures proper browning, which is essential for developing deep flavor in the finished pie.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat 1 tablespoon of olive oil in a large heavy-based casserole dish over medium-high heat. Working in batches to avoid overcrowding (which would cause the meat to steam rather than brown), sear the lamb pieces until golden brown on all sides, about 2-3 minutes per batch. Transfer the browned meat to a plate and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce the heat to medium and add the remaining tablespoon of oil to the same pot. Add the onions, carrots, and celery, cooking until softened but not browned, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Return the lamb to the pot and sprinkle the flour over the meat and vegetables. Stir continuously for 2 minutes to cook out the raw flour taste – this will help thicken your gravy beautifully without any floury aftertaste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the red wine (if using), stirring constantly and scraping any browned bits from the bottom of the pot – these contain incredible flavor! Let the wine bubble for 2 minutes to reduce slightly and allow the alcohol to evaporate.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour in the lamb stock, then add the rosemary, thyme, bay leaves, and Worcestershire sauce. Season with salt and freshly ground black pepper. Bring to a simmer, then reduce heat to low, cover, and cook gently for 1.5-2 hours, or until the lamb is beautifully tender when pierced with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the filling is cooking, prepare the pastry. In a large bowl, combine the flour, salt, and finely chopped rosemary. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold butter creates small pockets of fat in the dough that will expand during baking, creating those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add ice-cold water a tablespoon at a time, mixing gently with a knife until the dough just comes together – usually 80-100ml is sufficient. The cold water prevents the butter from melting and maintains those crucial flaky layers. Form the dough into a ball, wrap in cling film, and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the lamb filling is cooked, taste and adjust the seasoning if needed. Remove the bay leaves and transfer the filling to your pie dish. Allow the filling to cool for at least 15 minutes – adding hot filling to cold pastry would melt the butter and prevent proper rising.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 200°C (180°C fan/400°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>On a lightly floured surface, roll out the pastry to about 3-4mm thickness and large enough to cover your pie dish with some overhang. The consistent thickness ensures even baking throughout the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the rim of the pie dish with beaten egg, then carefully drape the pastry over the filling. Press firmly around the edges to seal, then trim away any excess pastry with a sharp knife. If you wish, use the trimmings to create decorative shapes to place on top.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Brush the entire pastry surface with beaten egg to create that irresistible golden finish. Cut a small cross in the center of the pie to allow steam to escape during baking – this prevents the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake in the preheated oven for 30-35 minutes until the pastry is risen, flaky and a beautiful golden brown. If the pastry begins to brown too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Remove from the oven and allow the pie to rest for 10 minutes before serving – this crucial resting time allows the filling to settle and makes serving neater. The pie will be piping hot inside, so be careful when taking your first delicious bite!</li></ol>