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Icelandic Lamb and Root Vegetable Pie
A hearty and savory pie featuring tender Icelandic lamb slow-cooked with a medley of root vegetables, all encased in a flaky pastry crust. This dish embodies the rustic and comforting flavors of traditional Icelandic home cooking.
🧂 Ainekset
- 800 g Lamb shoulder or leg(cut into 1.5-inch cubes, excess fat trimmed)
- 50 g Butter
- 2 tbsp Vegetable oil
- 2 medium Onions(chopped)
- 3 cloves Garlic(minced)
- 300 g Carrots(peeled and cut into 1-inch chunks)
- 300 g Rutabaga (Swede)(peeled and cut into 1-inch chunks)
- 200 g Parsnips(peeled and cut into 1-inch chunks)
- 60 g All-purpose flour
- 750 ml Lamb stock or beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 500 g Shortcrust pastry(store-bought or homemade, enough for a double crust pie)
- 1 large Egg(beaten, for egg wash)
👨🍳 Ohjeet
- 1
Preheat oven to 160°C (320°F). Season the lamb cubes generously with salt and pepper.
- 2
In a large oven-safe pot or Dutch oven, heat the butter and vegetable oil over medium-high heat. Brown the lamb cubes in batches until well-seared on all sides. Remove the lamb and set aside.
- 3
Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Stir in the carrots, rutabaga, and parsnips. Cook for 5 minutes, stirring occasionally.
- 5
Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
- 6
Gradually whisk in the lamb stock (or beef stock), scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- 7
Return the browned lamb to the pot. Stir in the Worcestershire sauce and dried thyme. Season with salt and pepper. Bring back to a gentle simmer.
- 8
Cover the pot tightly and transfer to the preheated oven. Braise for 2 to 2.5 hours, or until the lamb is very tender and the vegetables are cooked through.
- 9
Once cooked, remove the pot from the oven. Let the filling cool slightly. If the sauce is too thin, you can thicken it by simmering it on the stovetop for a few minutes, or by mixing a tablespoon of cornstarch with a little cold water and stirring it into the hot filling.
- 10
While the filling cools, prepare the pastry. Roll out half of the pastry and line a 9-inch pie dish. Trim the edges.
- 11
Spoon the cooled lamb and vegetable filling into the pastry-lined dish.
- 12
Roll out the remaining pastry for the top crust. Place it over the filling and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
- 13
Brush the top of the pie with the beaten egg wash.
- 14
Increase oven temperature to 200°C (400°F). Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
- 15
Let the pie rest for at least 15 minutes before slicing and serving.
💡 Ammattilaisvinkit
- ✓For a deeper flavor, marinate the lamb cubes in the stock with herbs and Worcestershire sauce for a few hours or overnight before cooking.
- ✓If you prefer a smoother sauce, you can blend some of the cooked vegetables with a little of the sauce before returning them to the pot.
- ✓Ensure the filling is not too hot when you assemble the pie to prevent the bottom crust from becoming soggy.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a cup of pearl barley to the filling during the braising process for added texture and heartiness.
- Incorporate a few sprigs of fresh rosemary or bay leaf during braising for extra aromatic notes.
- For a sweeter pie, add a tablespoon of honey or brown sugar to the filling.