I have immense love for mushroom pie, and when I had some extra lamb in the fridge, I decided to add it to my beloved dish. In this recipe, I’ll share this delicious lamb and mushroom pie recipe that I perfected recently. Surely, everyone in the family will love this classic dish to be served in special occasions!
Lamb and Mushroom PiePrint Recipe
- 2 tablespoons of coconut oil
- 750 grams of mushrooms, sliced
- 1 large brown onion, diced
- 3 cloves of garlic, crushed
- 1 tablespoon of butter
- 2 teaspoons of plain flour
- 1 1/3kilogram of good quality, ethically reared, organic lamb, diced largely
- A few sprigs of rosemary – leaves removed and chopped finely
- A few sprigs of thyme – leaves removed and chopped finely
- 1 cup (250ml) of red wine
- 4 cups (1 litre) of beef stock
- 2 tablespoons of tomato paste
- 1 tablespoon of Dijon mustard
- 1 teaspoon of balsamic vinegar
- 200ml of full-fat sour cream
- 3 sheets of defrosted frozen Puff Pastry sheets (too warm for successful pastry making)
- 1 egg, whisked (referred to as egg wash)
- Salt and pepper to season
- Heat some coconut oil in a large heavy-based saucepan over high heat. Add the onion, garlic and mushrooms and cook, stirring for about 5 minutes until the onions are transparent and the mushrooms have started to caramelise and shrink. Remove from the pan and set aside.
- Heat the butter in the saucepan on high heat. Once melted, add the flour to mix together. Cook for a minute or two until it starts to bubble, then add the lamb. Coat in the flour and butter mixture and brown the lamb, stirring. Once you have a nice colour on the lamb, return the onion and mushroom mix to the saucepan along with the rosemary and thyme and continue cooking on medium/high heat for another few minutes until well combined.
- Add the wine to the pan and cook for a little bit. Then add the tomato paste, Dijon mustard, balsamic vinegar and beef stock. Bring to a boil, then turn the heat down to low, season with salt and pepper and simmer (covered) for 3 hours, stirring regularly and topping up with water whenever you see it’s getting too dry. At this point, you can stir the sour cream through the lamb and mushroom filling.
- Now, you need to blind bake the pastry base. Grease your pie tin/dish and fill with puff pastry (overlapping the top by about 1 cm). You will probably have to use at least 1 1/2 sheets for a large deep dish pan. Put them together like patchwork to make a larger square. Line it with baking paper and fill with dried peas, rice, beans or ceramic baking beans for weight. This will stop the pastry from ballooning up and helps keep the shape of the pie tin/dish.
- Bake for 10-15 minutes. Then, remove the baking paper and whatever you used as weights and bake for a further 10 minutes or so until slightly golden and cooked. Let it sit to cool but keep the oven turned on.
- Once the pastry is cool, place your pie bird/funnel (if you have one) into the middle of the dish. Fill with the lamb and mushroom filling; by now, the lamb should have been cooking for about 3.5-4 hours. Brush a bit of egg wash on the edges of the pastry base and use the remaining pastry to cover the top of the pie. (making a hole for the pie bird/funnel to pop out the top).
- If you don’t have one of these, poke a couple of holes in the pastry lid. Cut any excess pastry from the sides of the pie dish/tin and press the lid’s edges onto the edges of the pastry base. The egg will help it to stick.
- Brush the top of the pie with the egg wash and bake in the oven for about 30-35 minutes or until the top is golden brown and flaky.