New Zealand Lamb and Parsnip Pie with Manuka Honey Glaze
A hearty and comforting pie featuring tender New Zealand lamb, sweet parsnips, and a rich gravy, all topped with a delicate pastry and a hint of Manuka honey glaze.
🧂 Ingredients
- 1 kg Lamb shoulder(boneless, cut into 2.5cm cubes)
- 500 g Parsnips(peeled and cut into 2cm chunks)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Carrots(peeled and diced)
- 500 ml Beef or lamb stock
- 200 ml Red wine
- 2 tbsp Worcestershire sauce
- 1 tbsp Fresh rosemary(chopped)
- 1 tsp Fresh thyme(chopped)
- 30 g All-purpose flour
- 30 g Butter
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 1 sheet Puff pastry(ready-rolled)
- 1 beaten Egg(for egg wash)
- 1 tbsp Manuka honey(for glaze)
👨🍳 Instructions
- 1
Preheat oven to 160°C (140°C fan/Gas Mark 3).
💡 Tip: Ensure oven is fully preheated before starting. - 2
Season lamb cubes generously with salt and pepper. Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
- 3
Add butter to the pot and sauté the chopped onion until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 4
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 5
Gradually whisk in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.
- 6
Pour in the stock, Worcestershire sauce, rosemary, and thyme. Return the browned lamb to the pot. Bring to a simmer, then cover and transfer to the preheated oven.
💡 Tip: Ensure the liquid covers most of the lamb. - 7
Bake for 1 hour. Add the parsnips and carrots to the pot, stir, and continue baking for another 30-40 minutes, or until the lamb is tender and the vegetables are cooked through.
💡 Tip: Check for tenderness by piercing with a fork. - 8
Remove the pot from the oven. Taste and adjust seasoning with salt and pepper. If the gravy is too thin, you can thicken it by simmering on the stovetop for a few minutes or by making a cornstarch slurry.
💡 Tip: Allow the filling to cool slightly before topping with pastry. - 9
Increase oven temperature to 200°C (180°C fan/Gas Mark 6). Line a pie dish with the puff pastry. Pour the lamb and vegetable filling into the pastry-lined dish.
💡 Tip: Trim excess pastry from the edges. - 10
Brush the edges of the pastry with the beaten egg wash. Place the puff pastry lid over the filling, pressing the edges to seal. Crimp the edges decoratively and cut a few vents in the top.
💡 Tip: Use a fork to crimp the edges for a neat finish. - 11
Brush the top of the pastry with the remaining egg wash. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
- 12
Remove the pie from the oven. Gently brush the top of the pastry with Manuka honey for a subtle glaze. Let it rest for 5-10 minutes before serving.
💡 Pro Tips
- ✓For a deeper flavour, marinate the lamb overnight in the red wine with herbs.
- ✓If you don't have red wine, you can substitute with more stock and a splash of balsamic vinegar.
- ✓Ensure the filling is not too wet before adding the pastry lid, otherwise, the bottom pastry may become soggy.
🔄 Variations
- Add other root vegetables like potatoes or swede.
- For a spicier kick, add a pinch of chili flakes to the filling.
- Use shortcrust pastry for the base and top for a sturdier pie.