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Recipe for "Lamb Pie"


Be generous on the pie filling. No one wants to eat half-empty pie :D


Puff Pastry 320g
Lamb Meat (Lamb Shoulder Chop Is The Most Succulent!) 300g (cut into medium chunks)
Large Onions 1 (peeled & diced)
Shallots 5 (peeled & diced)
Garlics 1 clove (peeled & diced)
Potatoes (Medium Sized) 4 (peeled & cubed)
Carrots 2 (peeled & cubed)
Button Mushroom A handful (diced)
Beef Broth/stocks 1 cup/2 cubes
Mixed Herbs 1 tablespoons
Cooking Oil/olive Oil 2 tablespoons
Egg 1 (whisked)
Water 1/2 cup
Salt For seasoning


Lamb Stew


Heat up the cooking oil and add onions. Cook until slightly brown


Add lamb meat, beef broth/stocks, and mixed herbs. Cook them with slow heat for 20 minutes


Add potatoes and carrots and cook them until tender and a bit mushy. You may add water if the stew gets too dry.


Add mushrooms and salt. Cook for another 2 minutes and it's done!

Setting up the pie


Preheat the oven at 180 degrees


Remove the puff pastry from the fridge at least 10 minutes before you finished cooking the stew


Cover the base of your pie dishes (a large pie dish/6 small pie dishes) with the pastry


Transfer the fully cooked and cooled stew on top of the base


Cover the stew with another sheet of pastry. Cut around the edge of dishes to remove the excess pastry. Push the edge (with fork) to make the 2 layers of pastries (base and top) be stick together.


Glaze the top with the whisked egg.


Place them at the bottom part of the oven. Bake them for 30 minutes or until they turn golden brown and it's ready to be served!