Lamb & Mushroom Pie
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Ingredients
- Couple cloves of garlic.
- Large brown onion, maybe a couple.
- 750 grams of lamb chunks. Cubed to about 2.5 cm.
- Mushrooms, mushrooms, mushrooms, roughly chopped. Quantity, ~1½ times the volume of the meat.
- Handful of fresh thyme, oregano.
- Frozen filo pastry (thawed). About 12-15 sheets. Can't remember exactly how may sheets I used.
The pie filling is a none issue, experiment with whatever you fancy, I would make a purely mushroom version for my sister who is a vego. Left over bolognese sauce, go for it.
Wash it down with a stout or porter beer.
On the Stove
- Sauté onions and garlic in a cooking pot.
- Add lamb.
- Add the mushrooms, herbs. Cook until reduced. Add a little stock or water.
- Cover and allow to slowly simmer.
Meanwhile on the bench
- I use a deep baking dish small enough so when I place a pastry sheet into it, half the sheet will hang over the edge. So all I have to do is fold the sheets over to cover the filling.
- In a small bowl, mix equal parts milk to olive oil. This will be used baste layers. Don't stress if it doesn't emulsify.
- Place the first filo pastry sheet into the baking dish with half hanging out. Using a kitchen brush or teaspoon, evenly (and liberally) baste the part of pastry which is inside dish.
- Place next sheet on top, repeat basting, repeat for all the sheets.
From the stove to the bench.
- When lamb has cooked, pour straight over the pastry.
- Start folding in each pastry sheet, again basting each layer. The pie filling hopefully should now be fully covered on all sides.
- Once finished, pour oil/milk mix over top making sure some of it gets down the sides of the pie.
- Using a fork, poke a few holes in the top .
In the oven.
- Pre-heat oven to ~200°C.
- Bake pie for about 25 minutes, baste once more while baking. Bake until the top is crispy golden.
Out of the oven.
- Leave to cool and consume.
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Love savory pies. This one sounds great!