Allyson Gofton - Minted Lamb Pie

Publish Date
Thursday, 13 April 2017, 12:19PM
By Allyson Gofton

For a Golden Crust

  • Have the filling cold. Putting pastry on a hot filling will cause it to go soggy and it will not cook to a flaky golden pastry.
  • Use a pie funnel to hold the pastry off the filling thus cooking properly, and, it will be a way for the hot steam from the hot filling to escape, again making the pastry crispy.
  • Place a narrow line of pastry on the rim of the pie dish. Brush with milk or egg glaze before covering the pie with the pastry. This double layer of pastry on the rim of a pie dish helps prevent the pastry from shrinking and falling into the pie filling as opposed to rising up beautifully.
  • For glazing, beaten egg yolk with a dash water or milk will achieve the richest and shiniest colour.
  • Using the fan option when baking will get the pastry rising more evenly.



  • 750 - 1kg shoulder lamb or hogget
  • 2 tblsp oil
  • 1 carrot, peeled and diced
  • 2 medium size parsnips, peeled and diced
  • 1 leek, trimmed, washed and finely diced
  • 1 tsp minced garlic
  • 2 tsp flour
  • 2 tblsp barley
  • 1 cup beef stock
  • 1 cup medium sweet sherry or use beef stock
  • ½ cup chopped raisins
  • ¼ cup chopped fresh mint
  • salt and pepper to season
  • 400 gram packet flaky puff pastry, defrosted
  • 1 egg, beaten to glaze with


  1. Cut the lamb into 2-3cm size pieces. Season well with salt and pepper. Heat the oil in a large flame-proof casserole and quickly brown the meat on all sides. Set aside.
  2. Add the vegetables to the pan and stir over a moderately hot heat until the vegetables begin to brown a little. You may need to add a touch more oil. Stir in the garlic and flour and cook one minute. Do not over cook, as the garlic will burn. Make sure there are no white specks of flour, as this will cause the sauce to lump.
  3. Stir in the barley, beef stock and sherry and raisins and bring to a simmer. Return the lamb back to the casserole and transfer to a 160 degrees Celsius oven and cook for 1 hour until the lamb is tender. Cool thoroughly before stirring in the mint and seasoning with salt and pepper.
  4. Transfer the mixture to a 6 cup capacity pie dish, preferably one with a lip. Place a pie funnel in the center if you have one, or make one as I have from foil. Brush the rim with water or egg glaze.
  5. Roll out the pastry to 2 cm large than the pie dish. Cut a 1cm wide strip and press this onto the pie dish rim. Then carefully roll the pastry up over the rolling pin and roll it out over the pie, pressing the top firmly onto the pastry-covered pie rim. Do not pinch the edges together tough. Trim the edges (see Cooks Tips), brush with egg glaze, being carefull to avoid any glaze going over the cut edge of the puff pastry as it will glue the layers together, preventing them from rising beautifully.
  6. Bake at 220 degrees Celsius for 10 minutes and then lower the temperature to 200 degrees for a further 20 minutes until the puff pastry is well risen and golden. Serve with minted green peas and plenty of mashed potatoes.

Cooks Tips

- The light, layered texture of puff pastry is achieved by rolling and folding the dough to trap pockets of air between the layers. If you pinch the edges of the pie together the layers will not rise. Press the two layers of pastry together, but do not crimp the edges. If wished, you can 'knock up the edges' before baking to help the pastry rise. Take a cook's knife and gently tap the cut edge of the pastry all the way round. - Do not over-roll puff pastry as it will shrink dramatically when cooked. I find a 400 gram packet will cover a pie dish no bigger than 25cm round. - Puff pastry needs a hot oven. Cook towards the top of the oven.

Find more delicious recipes by Allyson here.

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