Ragtime Lamb and Root Vegetable Pie
A hearty and comforting pie featuring tender lamb and a medley of root vegetables, slow-cooked in a rich gravy and topped with a rustic, golden potato and parsnip mash.
🧂 Ingredients
- 800 g Lamb Shoulder(boneless, cut into 2-inch chunks)
- 2 medium Onions(chopped)
- 3 medium Carrots(peeled and diced)
- 1/2 medium Swede (Rutabaga)(peeled and diced)
- 2 medium Parsnips(peeled and diced)
- 3 cloves Garlic(minced)
- 50 g All-Purpose Flour
- 600 ml Lamb or Beef Stock
- 200 ml Red Wine(optional, but recommended)
- 1 tbsp Worcestershire Sauce
- 2 sprigs Fresh Thyme
- 1 leaf Bay Leaf
- 1 kg Potatoes(for topping, peeled and quartered)
- 50 g Butter(for topping)
- 100 ml Milk(for topping, warmed)
- 2 tbsp Olive Oil
- to taste Salt and Black Pepper
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F). Season lamb chunks generously with salt and pepper.
💡 Tip: Ensuring lamb is well-seasoned from the start enhances overall flavor. - 2
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
⏱️ 8-10 minutes per batch - 3
Add onions, carrots, swede, and parsnips to the pot. Cook until softened, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
⏱️ 9-11 minutes - 4
Stir in the flour and cook for 1-2 minutes, then gradually whisk in the stock and red wine (if using) until smooth. Bring to a simmer.
⏱️ 3-4 minutes - 5
Return the lamb to the pot. Add Worcestershire sauce, thyme sprigs, and bay leaf. Season with salt and pepper. Cover and transfer to the preheated oven.
💡 Tip: Ensure the liquid covers most of the ingredients; add more stock if needed. - 6
Bake for 2 to 2.5 hours, or until the lamb is very tender and the vegetables are cooked through.
⏱️ 2-2.5 hours - 7
While the pie is baking, boil the potatoes in salted water until tender. Drain well.
⏱️ 15-20 minutes - 8
Mash the boiled potatoes with butter and warmed milk until smooth. Season with salt and pepper.
💡 Tip: For a smoother mash, use a potato ricer. - 9
Once the lamb filling is ready, remove the thyme sprigs and bay leaf. Taste and adjust seasoning.
- 10
Spoon the potato and parsnip mash over the lamb and vegetable filling. Rough up the surface with a fork for a rustic finish.
💡 Tip: Ensure the mash covers the filling completely to prevent it from drying out. - 11
Increase oven temperature to 200°C (400°F) and bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
⏱️ 20-25 minutes - 12
Let the pie rest for 10 minutes before serving.
⏱️ 10 minutes
💡 Pro Tips
- ✓Using lamb shoulder provides the best flavor and tenderness for slow cooking.
- ✓Don't overcrowd the pot when browning the lamb; do it in batches for a good sear.
- ✓A mix of root vegetables adds depth of flavor and texture.
🔄 Variations
- Add a tablespoon of tomato paste with the vegetables for extra richness.
- Incorporate a handful of pearl barley into the filling for a chewier texture.
- Use a sweet potato and carrot mash for the topping.