New Zealand Lamb and Mint Pie
A hearty and flavorful savory pie featuring tender New Zealand lamb, fresh mint, and a rich gravy, encased in a golden pastry crust. A comforting classic often found at local bakeries and homes.
🧂 Ingredients
- 1 kg New Zealand lamb shoulder(boneless, cut into 2-3 cm cubes)
- 2 medium Onions(chopped)
- 3 cloves Garlic(minced)
- 2 medium Carrots(diced)
- 2 stalks Celery stalks(diced)
- 1/2 cup Fresh mint(chopped)
- 1/4 cup All-purpose flour
- 2 cups Beef or lamb stock
- 2 tbsp Worcestershire sauce
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
- 2 tbsp Butter
- 2 sheets Shortcrust pastry(store-bought or homemade)
- 1 large Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: Ensures even cooking of the lamb. - 2
In a large oven-safe pot or Dutch oven, heat butter over medium-high heat. Brown the lamb cubes in batches, then set aside.
⏱️ 8-10 minutes - 3
Add onions, garlic, carrots, and celery to the pot. Sauté until softened.
⏱️ 10 minutes - 4
Stir in the flour and cook for 1-2 minutes until lightly browned.
⏱️ 2 minutes - 5
Return the lamb to the pot. Pour in the stock and Worcestershire sauce. Season with salt and pepper.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 6
Bring to a simmer, then cover and transfer to the preheated oven. Cook for 1 hour and 15 minutes, or until lamb is tender.
⏱️ 1 hour 15 minutes - 7
Remove from oven, stir in the chopped fresh mint. Let the filling cool slightly.
💡 Tip: Mint is best added towards the end to retain its freshness. - 8
Increase oven temperature to 200°C (400°F). Line a pie dish with one sheet of pastry. Fill with the lamb mixture.
💡 Tip: Ensure the pastry lines the dish without tearing. - 9
Cover with the second sheet of pastry. Trim excess, crimp edges, and cut a vent in the top. Brush with egg wash.
💡 Tip: A vent allows steam to escape, preventing a soggy crust. - 10
Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
⏱️ 30 minutes
💡 Pro Tips
- ✓For a richer flavor, use lamb stock.
- ✓If the filling seems too thin, thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) before filling the pie.
- ✓Ensure the filling is not too hot when adding the pastry to prevent it from becoming soggy.
🔄 Variations
- Add diced potatoes or kumara to the filling for extra substance.
- Incorporate a tablespoon of tomato paste for added depth of flavor.
- Use puff pastry for a lighter, flakier crust.