Irish Lamb and Root Vegetable Pie with Whiskey Glaze
A hearty and flavorful pie featuring tender lamb and a medley of root vegetables, all topped with a rich whiskey glaze. This dish is a comforting and classic representation of Irish home cooking.
🧂 Ingredients
- 1 kg Lamb shoulder(boneless, cut into 2.5cm cubes)
- 50 g All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 medium Yellow onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 2 medium Parsnips(peeled and chopped)
- 2 medium Celery stalks(chopped)
- 3 minced Garlic cloves
- 750 ml Beef broth
- 300 ml Irish stout (e.g., Guinness)
- 2 tbsp Tomato paste
- 4 sprigs Fresh thyme sprigs
- 2 leaves Bay leaves
- 50 g Butter(for the glaze)
- 50 ml Irish whiskey(for the glaze)
- 1 tbsp Brown sugar(for the glaze)
- 1 sheet Ready-made puff pastry(thawed)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: Ensures even cooking of the stew. - 2
In a bowl, toss lamb cubes with flour, salt, and pepper until evenly coated.
💡 Tip: Coating the lamb helps to thicken the stew later. - 3
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until golden brown on all sides. Remove lamb and set aside.
💡 Tip: Don't overcrowd the pot; browning in batches ensures a good sear. - 4
Add onions, carrots, parsnips, and celery to the pot. Cook until softened, about 8-10 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot as you cook the vegetables. - 5
Add minced garlic and cook for 1 minute until fragrant.
- 6
Stir in the tomato paste and cook for another minute.
- 7
Return the lamb to the pot. Pour in the beef broth and Irish stout. Add thyme sprigs and bay leaves. Bring to a simmer.
💡 Tip: Ensure the liquid mostly covers the lamb and vegetables. - 8
Cover the pot and transfer to the preheated oven. Cook for 2 hours, or until the lamb is very tender.
💡 Tip: Check occasionally and add more broth if the stew looks too dry. - 9
While the stew is cooking, prepare the whiskey glaze. In a small saucepan, melt butter over medium heat. Stir in whiskey and brown sugar. Simmer for 5 minutes until slightly thickened.
💡 Tip: Be careful when adding whiskey to the hot pan, as it may flame up. - 10
Once the stew is cooked, remove the thyme sprigs and bay leaves. Taste and adjust seasoning if needed.
💡 Tip: The stew should be thick and rich. - 11
Increase oven temperature to 200°C (400°F).
💡 Tip: This higher temperature is needed to crisp the pastry. - 12
Pour the lamb and vegetable mixture into a pie dish or individual ramekins.
💡 Tip: Ensure the filling is not too liquid; if it is, simmer uncovered for a few minutes to reduce. - 13
Drape the puff pastry sheet over the filling, trimming any excess. Crimp the edges to seal.
💡 Tip: A fork can be used to create a decorative edge. - 14
Brush the puff pastry with the prepared whiskey glaze.
💡 Tip: This will give the pastry a beautiful sheen and flavor. - 15
Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
💡 Tip: Keep an eye on the pastry to prevent burning. - 16
Let the pie rest for 5-10 minutes before serving.
💡 Pro Tips
- ✓For a deeper flavor, you can marinate the lamb in the stout overnight.
- ✓If you don't have Irish stout, any dark beer will work.
- ✓Root vegetables can be varied based on preference; potatoes, turnips, and rutabaga are good additions.
- ✓Ensure the stew filling is not too watery before adding the puff pastry, as this can make the pastry soggy.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of Worcestershire sauce to the stew for extra depth of flavor.
- For a spicier kick, add a pinch of chili flakes to the stew.
- Serve with a dollop of mashed potatoes or a side of greens.