Rustic American Lamb Pie


June 23, 2022

Recipe provided by Rustic Lamb Pie | The Modern Proper, courtesy of the American Lamb Board (Rustic American Lamb Pie | American Lamb).


2 lb Ground American lamb

2 tbsp Olive oil

2 Celery ribs, finely diced

2 Carrots, finely diced

2 cups Leeks, cut into thin rings (4 small leeks or sub out for 1 large onion)

4 cloves Garlic, minced

3 Russet potatoes, peeled & diced into 1/2in pieces

3 cup Beef stock

1 cup Peas

1 tbsp Curry powder

2 tsp Salt

1/2 cup Water

1/4 cup Corn starch

1 Sheet puff pastry

1 Egg, whisked


1Heat oven to 400°F.

2In a large cast iron skillet heat 1 tablespoon olive oil over medium heat.

3Add ground lamb to the skillet and cook until browned, breaking it up with a wood spoon as it cooks. Remove from skillet and set aside.

4Using the same skillet heat remaining olive oil. Add in celery, carrots and leeks. Cook until vegetables start to soften, stirring often. Add in garlic and continue cooking for 1 more minute. Add cooked lamb, potatoes, beef stock, curry and salt and stir until all ingredients are combine.

5Bring mixture to a simmer and cook until potatoes are tender. Add in peas and cook for another minute.

6In a small bowl whisk together cornstarch and water until a murky liquid is achieved. This is your slurry. Add it to the prepared lamb mixture and stir over medium low heat until everything thickens. About 5 minutes. Remove from heat.

7On a well flowered cutting board roll out puff pastry until it’s large enough to cover the skillet. Set pastry over the skillet pressing it down on edges. Give the pastry 3 or 4 slits in the top with a sharp knife. Using a pastry brush, brush the top of the pastry with the egg.

8Set prepared pie on a large rimmed baking sheet and place in center of the oven. Bake for 20 minutes, or until pastry is golden brown. Serve warm.