Description: Ireland’s lush green fields provide the perfect environment for raising lamb, making it a key ingredient in Irish cuisine. This lamb and mint pie showcases tender lamb simmered in a rich gravy infused with fresh mint, encased in a flaky, golden pastry. A comforting and flavorful dish, it’s a celebration of Ireland’s pastoral heritage.
Preparation Time: 30 minutes
Cooking Time: 2 hours
Serving Size: Serves 4-6
Ingredients:
For the Filling:
- 1.5 lbs (700g) lamb shoulder, trimmed and diced
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 tbsp plain flour
- 1.5 cups (350ml) beef or lamb stock
- 1/2 cup (120ml) dry red wine (optional)
- 2 tbsp fresh mint, finely chopped (plus extra for garnish)
- 1 tbsp Worcestershire sauce
- 1 tsp fresh rosemary, chopped
- Salt and black pepper to taste
For the Pastry:
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions:
Step 1: Prepare the Filling
- Heat the olive oil in a large pot over medium-high heat.
- Season the diced lamb with salt and pepper, then brown in batches until golden. Remove and set aside.
- In the same pot, sauté the onion, garlic, carrot, and celery for 5-7 minutes until softened.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually add the stock and red wine (if using), stirring to prevent lumps. Bring to a simmer.
- Return the lamb to the pot, add Worcestershire sauce, rosemary, and fresh mint. Season with salt and pepper.
- Cover and simmer on low heat for 1.5 hours, stirring occasionally, until the lamb is tender and the gravy is rich.
- Allow the filling to cool completely before assembling the pie.
Step 2: Assemble the Pie
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface if needed.
- Transfer the cooled lamb mixture to a pie dish and cover with the puff pastry, trimming the edges. Press down to seal.
- Cut small slits in the pastry to allow steam to escape, then brush the top with beaten egg.
Step 3: Bake the Pie
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
- Let the pie rest for 5 minutes before serving.
Serving Suggestion: Serve warm with creamy mashed potatoes, buttered peas, and extra fresh mint for garnish.
Final Thoughts: This Lamb and Mint Pie is a true taste of Ireland’s countryside—a blend of hearty flavors and vibrant freshness that will transport you straight to the Emerald Isle.