Icelandic Lamb and Root Vegetable Pie (Kjötbaka með Rótargrænmeti)
A hearty and comforting pie featuring tender chunks of Icelandic lamb slow-cooked with a medley of root vegetables in a rich gravy, all encased in a flaky pastry crust. A true taste of Icelandic home cooking.
🧂 Ingredients
- 800 g Lamb shoulder or leg(cut into 1-inch cubes)
- 2 medium Onions(chopped)
- 3 medium Carrots(peeled and diced)
- 1 medium Rutabaga or swede(peeled and diced)
- 2 medium Potatoes(peeled and diced)
- 3 cloves Garlic(minced)
- 500 ml Beef or lamb broth
- 3 tbsp All-purpose flour
- 2 tbsp Butter
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 sheets Pie crust(store-bought or homemade (for top and bottom crust))
- 1 for egg wash Egg
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F).
💡 Tip: Allowing the oven to preheat fully ensures even cooking. - 2
In a large oven-safe pot or Dutch oven, melt butter over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 3
Add chopped onions to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Sprinkle flour over the onions and garlic, stirring to coat. Cook for 1-2 minutes to form a roux.
- 5
Gradually whisk in the broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then return the lamb to the pot. Add thyme, salt, and pepper.
- 6
Add the diced carrots, rutabaga, and potatoes to the pot. Stir to combine.
💡 Tip: Ensure vegetables are submerged in the liquid. - 7
Cover the pot and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the lamb is very tender and the vegetables are cooked through. Stir occasionally.
- 8
Once the filling is cooked, let it cool slightly. If the gravy is too thin, you can thicken it by simmering it on the stovetop for a few minutes or by making a slurry of cornstarch and water.
💡 Tip: Cooling the filling slightly prevents the bottom pie crust from becoming soggy. - 9
Line a pie dish with one sheet of pastry. Pour the cooled lamb and vegetable filling into the dish.
- 10
Cover the pie with the second sheet of pastry. Crimp the edges to seal and cut vents in the top crust to allow steam to escape.
- 11
Brush the top crust with the beaten egg wash. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and puffed.
- 12
Let the pie rest for 10-15 minutes before slicing and serving.
💡 Pro Tips
- ✓Using lamb shoulder provides excellent flavor and tenderness due to its fat content.
- ✓Don't skip the step of browning the lamb; it adds significant depth of flavor.
- ✓If you prefer a richer gravy, you can add a splash of red wine when deglazing the pot.
🔄 Variations
- Add parsnips or turnips along with other root vegetables.
- For a herb variation, include fresh parsley or rosemary in the filling.
- Use a puff pastry for a lighter, flakier top crust.