Italian Lamb Pie

Italian Lamb Pie is an amazing recipe that takes lamb pie to a new level. Adding olives, roasted red peppers and white wine creates a barrage of textures, flavours and aromas. that is addict able. Serve as a main dish, it will be so popular that you will be making two at a time.

Italian Lamb Pie

Superb pie that is a family favourite

4.82 from 54 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Alcohol, Eggs, Herbs, Lamb, Pastry, Pies/Tarts, Stock

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 6 people

Calories: 1316kcal

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Ingredients

 

MetricImperial

• 1.6 kg boneless lamb shoulder cut into chunks,
• 450 g roasted red peppers drained and sliced if not done already
• 100 g green olives pitted,
• 500 ml chicken stock
• 1 large eggs free range, beaten
• 1 bulb garlic cut in half
• 400 ml white wine good quailty drinking wine
• 1 large onion peeled and finely sliced
• 3 leaves bay
• 1 bunch parsley finely chopped
• 8 – 10 sprigs thyme
• 500 g shortcrust pastry premade
• Plain Flour
• olive oil

Instructions

• Preheat the oven to 140°C
• Season the chunks of lamb and dust with a little flour.
  1.6 kg boneless lamb shoulder, Plain Flour
• Heat a little oil in a large frying pan and brown the lamb in batches.
  olive oil
• Put the lamb into a casserole dish.
• Add another 1 tbsp of oil to the frying pan. Fry the onion until soften and add it to the casserole dish with the garlic and wine.
  400 ml white wine, 1 large onion, 1 bulb garlic
• Set it on the hob and bring to the boil and simmer for 2 minutes.
• Add the stock and herbs and cover the dish and put in the oven,
  500 ml chicken stock, 3 leaves bay, 8 – 10 sprigs thyme
• Cook for 2 hours, or until the lamb is tender.
• Remove the lamb and set aside in a large pie dish.
• Remove the thyme, bay leaves and garlic as these have now done their job.
• Put the casserole over a high heat and simmer the juices, until glossy. Pour over the lamb; set aside to cool.
• Stir in the peppers, olives and parsley.
  450 g roasted red peppers, 100 g green olives, 1 bunch parsley
• Turn the oven up to 200°C.
• Lightly flour a clean surface and roll out the pastry until about 5mm.
• Brush the rim of the pie dish with beaten egg and cover with the pastry lid.
  1 large eggs, 500 g shortcrust pastry
• Remove any excess pastry from the dish and make a good seal.
• Cut a small steam hole in the centre. 
• Brush the top of the pie with beaten egg,
• Bake for 35-40 minutes, or until golden. depending on your oven.
• Serve with fresh seasonal greens

Nutrition

Calories: 1316kcal | Carbohydrates: 46g | Protein: 69g | Fat: 89g | Saturated Fat: 28g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 31g | Cholesterol: 280mg | Sodium: 1400mg | Potassium: 822mg | Fiber: 3g | Sugar: 3g