Lamb Pie


  • 1 lamb shoulder (it can be boned and diced, but it works fine just with a whole shoulder)
  • 2 tbspns flour
  • 2 tbspns olive oil
  • 2 onions diced
  • 5 cloves garlic
  • 125ml chicken stock
  • salt & pepper
  • 1 tspn powdered allspice
  • 10 x shortcrust pastry cut into rounds about 10cm & 10 x shortcrust pastry rounds about 11cm
  • 1 x egg yolk & 1 tspn water, lightly beaten, to glaze


  1. Dust the lamb shoulder with flour and, using a casserole dish with a tight fitting lid, brown evenly in oil on the stovetop.
  2. Saute onion and garlic in the same pan until golden.
  3. Add the stock, salt, pepper and allspice, bring to boil. Put on the lid and cook in the oven for 2 hours at 170C until tender.
  4. Allow to cool while still in the liquid and when its cool enough to handle shred the meat.
  5. Return the shredded meat into the liquid/onion mixture and refridgerate until cold.
  6. When cold, take a handful of the mixture and form into a ball and place onto one of the 10cm pastry discs.
  7. Cover with the 11cm pastry disc and seal the edges well.
  8. Brush with egg wash and bake at 200C for 15 - 17 minutes until the pastry is crisp and golden.


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