Irish Lamb and Root Vegetable Pie with Whiskey Glaze
A hearty and flavorful pie featuring tender lamb, a medley of root vegetables, and a rich gravy, all topped with a flaky pastry crust and finished with a subtle whiskey glaze.
🧂 Ingredients
- 1 kg Lamb shoulder(boneless, cut into 2.5cm cubes)
- 50 g All-purpose flour
- 2 tbsp Olive oil
- 2 medium Onions(chopped)
- 3 medium Carrots(peeled and diced)
- 2 medium Parsnips(peeled and diced)
- 1 medium Swede (rutabaga)(peeled and diced)
- 500 ml Beef or lamb stock
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs Fresh thyme
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1 sheet Puff pastry(ready-rolled)
- 1 Egg(beaten, for egg wash)
- 2 tbsp Irish whiskey(for glaze)
- 1 tbsp Brown sugar(for glaze)
👨🍳 Instructions
- 1
Preheat oven to 160°C (140°C fan/gas mark 3).
💡 Tip: Ensures even cooking of the filling. - 2
Toss the lamb cubes with flour, salt, and pepper.
💡 Tip: Coating the lamb helps thicken the gravy. - 3
Heat olive oil in a large ovenproof casserole dish or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
⏱️ 8-10 minutes - 4
Add the onions to the dish and cook until softened, about 5 minutes.
⏱️ 5 minutes - 5
Add the carrots, parsnips, and swede to the dish and cook for another 5 minutes, stirring occasionally.
⏱️ 5 minutes - 6
Stir in the tomato paste and cook for 1 minute.
⏱️ 1 minute - 7
Return the lamb to the dish. Pour in the stock and Worcestershire sauce. Add the thyme sprigs and bay leaf. Season with salt and pepper.
💡 Tip: Ensure the liquid almost covers the meat and vegetables. - 8
Bring to a simmer, then cover the dish tightly with a lid or foil.
💡 Tip: A tight seal prevents moisture loss. - 9
Transfer to the preheated oven and cook for 1 hour and 15 minutes, or until the lamb is tender.
⏱️ 1 hour 15 minutes - 10
Remove the thyme sprigs and bay leaf. Adjust seasoning if necessary.
💡 Tip: Taste and adjust salt and pepper before topping. - 11
Increase oven temperature to 200°C (180°C fan/gas mark 6).
💡 Tip: For crisping the pastry. - 12
Unroll the puff pastry and place it over the filling. Trim any excess and crimp the edges to seal. Brush with beaten egg.
💡 Tip: A good seal prevents the filling from escaping. - 13
Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
⏱️ 20-25 minutes - 14
While the pie is baking, mix the whiskey and brown sugar in a small bowl to create the glaze.
💡 Tip: This adds a subtle sweetness and aroma. - 15
Once the pie is out of the oven, brush the glaze over the hot pastry.
💡 Tip: Apply immediately for best absorption. - 16
Let the pie rest for 10 minutes before serving.
⏱️ 10 minutes
💡 Pro Tips
- ✓For a richer flavor, you can add a splash of red wine along with the stock.
- ✓Ensure vegetables are cut into roughly uniform sizes for even cooking.
- ✓If the pastry starts to brown too quickly, loosely tent it with foil.
🔄 Variations
- Add a handful of mushrooms along with the other vegetables.
- Substitute some of the root vegetables with potatoes or sweet potatoes.
- For a spicier kick, add a pinch of cayenne pepper to the filling.