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Spring Herb & Garlic Lamb Pies

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Delicious lamb pies filled with savory ground lamb, vibrant vegetables, and fresh herbs, wrapped in a flaky crust.

Ingredients

Scale
  • 1 pound ground lamb
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup peas (fresh or frozen)
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 package (14 ounces) refrigerated pie crusts (2 crusts)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the ground lamb, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
  5. Stir in the diced carrots, peas, rosemary, thyme, salt, pepper, Worcestershire sauce, and tomato paste. Cook for another 5 minutes.
  6. Remove the skillet from heat and let the mixture cool slightly.
  7. Roll out one pie crust and cut it into circles, about 6 inches in diameter.
  8. Place about 1/4 cup of the lamb mixture in the center of each circle.
  9. Fold the crust over to create a half-moon shape and crimp the edges with a fork.
  10. Place the pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
  11. Bake in the preheated oven for 25-30 minutes.
  12. Allow to cool for a few minutes before serving.

Notes

These pies can be stored in an airtight container in the refrigerator for up to 3 days. They freeze beautifully before baking for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/spring-herb-garlic-lamb-pies/

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