Rustic Lamb & Herb Pie
Tender, short crust pastry encompassing a perfectly herbed lamb stew. Serve this beauty warm, room temperature or take with you on a country picnic like a good old fashioned British meat pie. This is a delicious alternative to sandwiches and is a versatile traveler for your next family outing!
Equipment
- Cutting Board
- Chef knife
- Large cast iron skillet (8 quart) or large sauce pan
- Sheet pan
- Rolling Pin
- Food processor
- Cake pan
Ingredients
- 8 tbsp unsalted butter
- 1/4 lb thick cut, applewood bacon cut into pieces
- 1 large sweet yellow onion finely chopped
- 4 each garlic cloves finely minced
- 1 1/2 tbsp fresh rosemary finely minced
- 1 1/2 tbsp fresh sage finely minced
- 1 1/2 tbsp fresh thyme finely minced
- 5 lbs lamb shoulder trimmed of excess fat and cut into 1" cubes
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup all purpose flour
- 5 cups chicken stock good quality
- 1 each lemon cleaned and zested
- 3 1/2 ounces goat cheese crumbled
- 1 bunch asparagus trimmed
- For the pastry dough:
- 4 cups all-purpose flour
- 1 tbsp Kosher salt
- 1 2/3 cup unsalted butter chilled and cubed
- 4 each large eggs
- 3-5 tbsp ice water
Instructions
- Melt butter in large cast iron skillet or large saute pan. Add bacon pieces and gently cook until golden brown. Remove from pan onto paper towels and set aside.
- Add onions, garlic and herbs into pan. Gently cook for 8-10 minutes, until translucent and fragrant. Add the lamb pieces and salt and pepper. Cook until brown all over.
- Once the lamb pieces are browned, sprinkle the flour over the mixture and add the bacon back into the pan. Stir to incorporate completely.
- Add the chicken stock and stir well to incorporate. Bring mixture to a boil and reduce to a simmer. Cook on simmer for an hour, stirring regularly to keep mix from sticking to the bottom of pan. Check the lamb with a fork to ensure fork-tender texture. Cook for another 30 minutes ensuring a thick gravy and a tender lamb consistency.
- While the lamb mixture is cooking, make the pie dough.
- In the bowl of a food processor, combine flour, salt and butter. Process until the butter and flour resemble small peas.
- Crack 3 of the eggs and whisk. Add whisked eggs to the flour mixture while running. Just as the dough comes together turn it off.
- Add 2 tablespoons of the ice water to the flour mixture and run the processor until a dough ball comes together.
- Lightly flour your work surface and turn out the dough and gently bring together to create a ball. Separate the dough into two balls. Wrap in plastic wrap and refrigerate for at least an hour (see note at the bottom for additional information).
- Once the lamb mixture is completely cooked and fork tender, spread out on a sheet pan to cool. While still warm, add the lemon zest and mix to incorporate. Allow to cool completely.
- Once lamb mixture is completely cool mix in goat cheese and set aside. Preheat oven to 350 degrees F.
- Take one of the dough balls and roll out to 1/4" thick. Using rolling pin, wrap rolled out dough around the rolling pin and gently lay out dough across the top of cake pan. Gently tuck the dough all the way down pressing gently into the bottom of the pan. Cut off excess dough from around the top and save.
- Using a fork, gently prick the bottom of the dough as well as the sides. Bake for 7 minutes just to prime the dough. Allow to cool slightly.
- Add half of the cooked lamb mixture to the bottom of par-baked dough. Evenly spread asparagus over the top of the lamb mixture.
- Top with the remaining half of the cooked lamb mixture. Using the other dough ball, roll out the same way as for the bottom of the pie.
- Crack remaining egg, whisk, and gently brush on the edge of the par-cooked dough. Load rolled dough onto rolling pin then over the top of the filled lamb pie. Trim off excess dough and save.
- Gently tuck dough down the sides of the cake pan to adhere to the bottom par-cook dough. Use your fingers and crimp together. At this point you can leave the pie with the crimped edges or you can use your dough scraps and create optional designs on the top. If you choose to leave it undecorated, continue by making a 1" cut in the middle.
- Brush top with remaining egg wash and bake for 35-45 minutes or until golden brown on top.
- Server warm or let cool completely and take on a family picnic or special date. Finish with a salad, dollop of sour cream or horseradish glazed carrots.
Notes
Dough note: I divided the dough recipe in half and made two batches so as not to break my food processor. I would suggest doing this as well. Four cups of flour in a standard household food processor with all of the other ingredients will cause your machine to freeze and or break. Just divide the ingredients in half and then make two batches of the dough which works perfect for this recipe!