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

1. Heat the olive oil in a large pot over medium-high heat.
2. Season the diced lamb with salt and pepper, then brown in batches until golden. Remove and set aside.
3. In the same pot, sauté the onion, garlic, carrot, and celery for 5-7 minutes until softened.
4. Stir in the flour and cook for 1-2 minutes to form a roux.
5. Gradually add the stock and red wine (if using), stirring to prevent lumps. Bring to a simmer.
6. Return the lamb to the pot, add Worcestershire sauce, rosemary, and fresh mint. Season with salt and pepper.
7. Cover and simmer on low heat for 1.5 hours, stirring occasionally, until the lamb is tender and the gravy is rich.
8. Allow the filling to cool completely before assembling the pie.

Step 2: Assemble the Pie

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface if needed.
3. Transfer the cooled lamb mixture to a pie dish and cover with the puff pastry, trimming the edges. Press down to seal.
4. Cut small slits in the pastry to allow steam to escape, then brush the top with beaten egg.

Step 3: Bake the Pie

1. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
2. 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.