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Cork Lamb and Root Vegetable Pie
A hearty and flavorful pie featuring tender lamb shoulder slow-cooked with a medley of root vegetables in a rich, savory gravy, topped with a golden, flaky pastry crust. This dish draws inspiration from the robust culinary traditions of County Cork.
ð§ ææ
- 1 kg Lamb shoulder(boneless, cut into 2-inch cubes)
- 50 g All-purpose flour
- 2 tbsp Olive oil
- 2 medium Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 2 medium Parsnips(peeled and chopped)
- 2 medium Celery stalks(chopped)
- 4 cloves Garlic cloves(minced)
- 750 ml Beef or lamb stock
- 200 ml Red wine
- 2 tbsp Tomato paste
- 3 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 500 g Shortcrust pastry(store-bought or homemade)
- 1 large Egg(beaten, for egg wash)
ðšâð³ äœãæ¹
- 1
Preheat oven to 160°C (320°F).
- 2
Toss lamb cubes with flour, salt, and pepper until evenly coated.
- 3
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
- 4
Add onions, carrots, parsnips, and celery to the pot. Cook until softened, about 8-10 minutes.
- 5
Stir in garlic and tomato paste, cook for 1 minute until fragrant.
- 6
Pour in red wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.
- 7
Return the lamb to the pot. Add beef or lamb stock, thyme sprigs, and bay leaf. Bring to a simmer.
- 8
Cover the pot and transfer to the preheated oven. Cook for 2 hours, or until lamb is tender.
- 9
Remove from oven. Discard thyme sprigs and bay leaf. Season with salt and pepper to taste. If the gravy is too thin, simmer on the stovetop to reduce.
- 10
Increase oven temperature to 200°C (400°F).
â±ïž 10 minutes - 11
Line a pie dish with half the pastry. Spoon the lamb and vegetable filling into the dish.
- 12
Cover with the remaining pastry, crimp the edges, and cut a few vents in the top. Brush with beaten egg.
- 13
Bake for 25-30 minutes, or until the pastry is golden brown and cooked through.
ð¡ ããã®ã³ã
- âFor a richer flavor, use lamb stock instead of beef stock.
- âEnsure the lamb is well-browned for maximum flavor development.
- âIf short on time, you can use pre-made shortcrust pastry.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a handful of chopped mushrooms along with the other vegetables.
- For a cheesy crust, sprinkle grated cheddar cheese over the pastry before baking.