Sarah Brown
Lamb and mushroom pie is a hearty and comforting dish that combines tender chunks of lamb with earthy mushrooms, encased in a flaky, golden pastry crust. This classic recipe is perfect for cozy evenings or special occasions, offering a rich blend of flavors and textures. To make it, start by slow-cooking the lamb until it’s melt-in-your-mouth tender, then sauté mushrooms and onions to add depth and umami. The filling is thickened with a savory gravy, seasoned with herbs like thyme and rosemary, and then spooned into a pie dish. Topped with a layer of buttery puff pastry or shortcrust, the pie is baked until the crust is crisp and golden. Whether served as a main course or a centerpiece for a family meal, lamb and mushroom pie is a satisfying and indulgent treat that’s sure to impress.
| Characteristics | Values |
|---|---|
| Main Ingredients | Lamb (shoulder or leg), mushrooms (button or cremini), onions, garlic, carrots, flour, butter, stock (lamb or vegetable), red wine, thyme, rosemary, puff pastry or shortcrust pastry |
| Cooking Method | Searing, braising, sautéing, baking |
| Preparation Time | 30-45 minutes |
| Cooking Time | 1.5 - 2 hours (for filling), 25-30 minutes (baking pie) |
| Servings | 4-6 |
| Difficulty Level | Intermediate |
| Key Techniques | Making a roux, searing meat, blind baking (if using shortcrust pastry) |
| Equipment Needed | Large oven-safe skillet or pot, pie dish, rolling pin, pastry brush |
| Flavor Profile | Rich, savory, earthy, with a hint of herbs and red wine |
| Texture | Tender lamb, soft mushrooms, flaky pastry crust |
| Optional Additions | Peas, potatoes, Worcestershire sauce, mustard |
| Storage | Refrigerate for up to 3 days, freeze for up to 3 months |
| Reheating Instructions | Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until heated through |
| Pairings | Mashed potatoes, green beans, red wine, or a crisp salad |
| Dietary Considerations | Not suitable for vegetarians or vegans (unless modified), can be gluten-free with gluten-free pastry |
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What You'll Learn
- Prepare Pie Crust: Mix flour, butter, salt, and water. Chill dough before rolling
- Cook Lamb Filling: Brown lamb pieces, add onions, garlic, and herbs. Simmer until tender
- Sauté Mushrooms: Cook mushrooms in butter until golden. Season with salt and pepper
- Assemble Pie: Layer lamb and mushroom filling in crust. Top with second crust
- Bake and Serve: Bake at 375°F for 30-35 minutes. Let cool before slicing
Prepare Pie Crust: Mix flour, butter, salt, and water. Chill dough before rolling
To begin preparing the pie crust for your lamb and mushroom pie, start by gathering your ingredients: all-purpose flour, cold unsalted butter, a pinch of salt, and ice-cold water. The key to a flaky and tender pie crust lies in keeping the ingredients cold, so ensure your butter is well-chilled or even frozen before you start. Measure out 2 and 1/2 cups of flour and place it in a large mixing bowl. Add a teaspoon of salt to the flour and whisk these dry ingredients together until well combined. This simple mixture forms the base of your pie crust.
Next, cut the cold butter into small cubes, aiming for pieces about the size of peas. Add these butter cubes to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some larger, pea-sized pieces of butter remaining. This step is crucial for creating layers in the crust, which will make it flaky once baked. Avoid overmixing, as you want to maintain those visible butter chunks.
Once the butter is incorporated, gradually add the ice-cold water, a tablespoon at a time, mixing gently with a fork after each addition. You’ll need about 6 to 8 tablespoons of water, but the exact amount can vary depending on the humidity and the flour. The goal is to bring the dough together into a cohesive ball without making it wet or sticky. Stop adding water when the dough starts to clump together and can be gathered into a ball with your hands.
After the dough comes together, divide it into two equal portions—one for the bottom crust and one for the top. Flatten each portion into a disc, which will make it easier to roll out later. Wrap the discs tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. Chilling the dough is essential, as it allows the butter to firm up again and relaxes the gluten in the flour, making the dough easier to roll out and preventing shrinkage during baking.
Once the dough is thoroughly chilled, you’re ready to roll it out. Remove one disc from the refrigerator and let it sit at room temperature for a few minutes to soften slightly, making it easier to handle. On a lightly floured surface, use a rolling pin to roll the dough into a circle about 1/8 inch thick, ensuring it’s large enough to fit into your pie dish with some overhang. Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides. Repeat the process with the second disc for the top crust, or cut it into strips for a lattice design if desired. Your pie crust is now ready for filling with the savory lamb and mushroom mixture.
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Cook Lamb Filling: Brown lamb pieces, add onions, garlic, and herbs. Simmer until tender
To begin crafting the lamb filling for your pie, start by selecting high-quality lamb shoulder or leg, cut into 1-inch cubes. Season the lamb generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat until it shimmers. Working in batches to avoid overcrowding, brown the lamb pieces on all sides, ensuring a deep golden crust forms—this step is crucial for developing rich flavor. Once all the lamb is browned, set it aside on a plate and reduce the heat to medium.
Next, add finely chopped onions and minced garlic to the pot, using the residual fat from the lamb. Sauté the onions until they become translucent and slightly caramelized, stirring occasionally to prevent burning. This should take about 5-7 minutes. The garlic should become fragrant but not browned, as it can turn bitter if overcooked. At this stage, add your chosen herbs—fresh rosemary, thyme, and a bay leaf work exceptionally well with lamb. Stir the herbs into the onions and garlic, allowing their aromas to release and infuse the base of your filling.
Return the browned lamb pieces to the pot, nestling them into the onion and herb mixture. Pour in enough beef or lamb stock to just cover the meat, then bring the mixture to a gentle simmer. Cover the pot with a lid slightly ajar to allow steam to escape, and let the lamb cook low and slow. This simmering process should take about 1.5 to 2 hours, or until the lamb is fork-tender and the sauce has thickened slightly. Stir occasionally to prevent sticking and adjust the seasoning as needed.
As the lamb simmers, it will become increasingly tender, and the flavors of the onions, garlic, and herbs will meld together, creating a rich and savory base for your pie. If the liquid reduces too much during cooking, add a splash more stock to keep the lamb moist. Once the lamb is tender, remove the bay leaf and taste the filling, adjusting the seasoning with salt, pepper, or additional herbs if necessary. The result should be a deeply flavorful, melt-in-your-mouth lamb filling that will serve as the hearty centerpiece of your lamb and mushroom pie.
Finally, allow the lamb filling to cool slightly before incorporating the sautéed mushrooms and thickening the sauce with a roux or cornstarch slurry, as per your pie recipe. This cooling period helps the flavors settle and ensures the filling holds together well in the pie. With the lamb filling prepared, you’re now ready to assemble your pie, layering the tender lamb and mushrooms into a pastry-lined dish for baking.
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Sauté Mushrooms: Cook mushrooms in butter until golden. Season with salt and pepper
To begin the process of making a lamb and mushroom pie, one of the crucial steps is to sauté the mushrooms to perfection. This step is essential in developing the rich, earthy flavors that will complement the lamb in the pie. Start by selecting fresh, high-quality mushrooms, such as button, cremini, or a mix of wild mushrooms for added depth. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, taking care not to soak them in water, as this can dilute their flavor.
Once cleaned, slice the mushrooms evenly to ensure they cook at the same rate. In a large skillet or frying pan, melt a generous amount of butter over medium heat. The butter not only adds a luxurious flavor but also helps the mushrooms achieve a beautiful golden color. When the butter is hot and starts to foam slightly, add the sliced mushrooms in a single layer, being careful not to overcrowd the pan. If necessary, sauté the mushrooms in batches to maintain even cooking.
As the mushrooms cook, they will release their moisture, which will then evaporate, allowing them to brown nicely. Stir the mushrooms occasionally to ensure they cook evenly and develop a golden crust on all sides. This process should take about 5-7 minutes, depending on the quantity and type of mushrooms. Keep a close eye on them to prevent burning, as the line between perfectly golden and overcooked can be thin.
When the mushrooms are golden brown and any released moisture has evaporated, it’s time to season them. Sprinkle a pinch of salt and a grind of black pepper over the mushrooms, adjusting the amount to taste. The seasoning enhances the natural flavors of the mushrooms and prepares them to blend harmoniously with the other ingredients in the pie. Toss the mushrooms gently to distribute the salt and pepper evenly, ensuring every slice is well-seasoned.
Finally, remove the sautéed mushrooms from the heat and set them aside to cool slightly before incorporating them into the pie filling. This step not only adds a delightful texture and flavor to the lamb and mushroom pie but also ensures that the mushrooms contribute their full potential to the dish. Properly sautéed mushrooms are a cornerstone of this recipe, elevating the overall taste and making the pie a memorable culinary experience.
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Assemble Pie: Layer lamb and mushroom filling in crust. Top with second crust
To assemble your lamb and mushroom pie, begin by preparing your pie crust. Roll out the first crust on a lightly floured surface until it’s about 1/8 inch thick. Carefully transfer it into a 9-inch pie dish, pressing it firmly into the bottom and sides. Trim any excess dough, leaving about a 1-inch overhang to ensure a proper seal when adding the top crust. This base will hold your rich lamb and mushroom filling, so ensure it’s evenly laid out and free of any cracks or thin spots.
Next, spoon the cooked lamb and mushroom filling into the prepared crust, spreading it evenly and leaving about 1/2 inch of space from the top edge of the crust. The filling should be thick and hearty, with tender pieces of lamb and earthy mushrooms coated in a savory gravy. Avoid overfilling, as this can cause the pie to spill over during baking. Gently press the filling down slightly to create a compact layer that will hold its shape when sliced.
Once the filling is in place, roll out the second pie crust in the same manner as the first. Carefully drape it over the filled pie, allowing it to rest on top of the filling and the edges of the bottom crust. Trim the excess dough, leaving a 1-inch overhang, and then press the edges of both crusts together firmly to seal. This seal is crucial to prevent the filling from leaking out during baking and to create a neat, professional finish.
After sealing the edges, use your fingers or a fork to crimp the crust all around the pie. This not only adds a decorative touch but also strengthens the seal. Cut 3-4 small slits in the center of the top crust to allow steam to escape during baking, preventing the crust from becoming soggy. These slits also serve as a visual indicator that your pie is filled with a delicious lamb and mushroom mixture.
Finally, if desired, brush the top crust with a beaten egg or melted butter to give it a golden, glossy finish. This step is optional but enhances the appearance of the pie. Your lamb and mushroom pie is now fully assembled and ready to be baked until the crust is golden brown and the filling is bubbling. Follow your recipe’s baking instructions to ensure a perfectly cooked pie.
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Bake and Serve: Bake at 375°F for 30-35 minutes. Let cool before slicing
Once your lamb and mushroom pie is assembled, the final steps are crucial to achieving a perfectly baked, golden-brown masterpiece. Preheat your oven to 375°F (190°C) while you prepare the pie for baking. This temperature is ideal for ensuring the pastry cooks evenly and the filling heats through without drying out. Place the pie on a baking sheet lined with parchment paper to catch any drips and prevent a mess in your oven. Brush the pastry top with a beaten egg or a little milk for a glossy finish that will enhance its appearance.
Once the oven is preheated, carefully transfer the pie to the middle rack. Bake for 30 to 35 minutes, or until the pastry is puffed, golden, and crisp. The filling should be bubbling slightly around the edges, indicating it’s hot and ready. Keep an eye on the pie during the last 10 minutes to ensure it doesn’t burn; if the pastry is browning too quickly, loosely cover it with foil. The aroma of lamb, mushrooms, and herbs will fill your kitchen, signaling that your pie is nearly ready to enjoy.
When the baking time is complete, remove the pie from the oven and let it cool on a wire rack for at least 10 to 15 minutes. This resting period is essential, as it allows the filling to set and prevents it from spilling out when you slice into the pie. Cutting into a hot pie too soon can result in a messy, runny filling, so patience is key. Use this time to prepare any side dishes, such as mashed potatoes or steamed vegetables, to accompany your meal.
After the pie has cooled sufficiently, carefully slice it into portions using a sharp knife. The pastry should be flaky and the filling thick and hearty, with tender lamb and savory mushrooms in every bite. Serve the pie warm, allowing the flavors to shine through. Pair it with a drizzle of gravy or a dollop of creamy mash for added richness. This lamb and mushroom pie is perfect for a cozy dinner or as a centerpiece for a special occasion, offering comfort and satisfaction in every slice.
Finally, store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven or microwave, though the oven is recommended to maintain the pastry’s texture. With its robust flavors and satisfying texture, this lamb and mushroom pie is a dish that’s worth the effort, and the bake-and-serve step ensures it’s presented at its very best. Enjoy the fruits of your labor and savor every bite of this delicious, homemade pie.
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Frequently asked questions
You’ll need lamb stew meat, mushrooms, onions, garlic, carrots, beef or lamb stock, flour, butter, puff pastry or shortcrust pastry, thyme, rosemary, salt, pepper, and a splash of red wine (optional).
Brown the lamb pieces in batches in a hot pan until golden on all sides. Set aside and use the same pan to cook the vegetables and mushrooms, adding more fat if needed.
Yes, store-bought puff pastry or shortcrust pastry works well and saves time. Roll it out to fit your pie dish and brush with egg wash for a golden finish.
Bake at 375°F (190°C) for 30–35 minutes if using puff pastry, or 40–45 minutes if using shortcrust pastry, until the crust is golden brown and the filling is bubbling.
Yes, the filling can be prepared up to 2 days in advance and stored in the fridge. Reheat it before assembling the pie to ensure even baking.
