Lamb and guiness pie

My Sunday lunch repertoire can be limited as I don’t eat or cook beef or pork.  I’ve cooked roast chicken and roast lamb dishes to death, and fancied a change.  I’ve had very limited success with baking savoury pies, and I thought, practice makes perfect.  I decided to make lamb and guiness pie and ordered a 500ml bottle of Guiness with Ocado which was delivered last night.

If you’re a steak and guiness pie purist, then stop reading and look away.  I more or less emptied my crisper content into this pie.  Yes, it contains shiitake mushrooms!  I had some leftover from Friday’s shopping basket and decided to throw them in.  I didn’t want to serve the pie with mash either, so I made baked polenta with a simple tomato sauce from Bill Granger’s Open Kitchen.  I also roasted some butternut squash wedges.  Not your traditional accompaniments, but they made tasty and interesting side dishes.

Here is my recipe for the lamb and guiness pie.

A) Pastry

  • 225g plain flour, plus extra for dusting
  • a pinch of salt
  • 150g butter, chilled and diced
  • 3 – 4 tbsp cold water


  1. Mix the flour, salt and butter in a big bowl to form breadcrumb-like texture (work quickly as you don’t want the butter to melt)
  2. Add a bit of water to bind the flour mixture and form a dish 
  3. Roll the pastry in clinfilm and leave to chill in the fridge for at least 30 minutes
B) Pie mixture
  • 1 white onion, sliced
  • 3 cloves of garlic, chopped
  • 1 celery, sliced
  • 1 medium carrot, diced
  • 1 courgette, diced
  • 4 shiitake mushrooms, sliced
  • 250g diced lamb (you might want to use stewing lamb)
  • 1 tbsp olive oil
  • a knob of butter
  • 1 bay leaf
  • 1 sprig of rosemary
  • 2 tsp dried thyme
  • 1 oxo vegetable stock cube
  • 2 tbsp plain flour
  • 250 ml Guiness
  • salt and pepper to taste
  1. Pre-heat the oven at 150 degrees
  2. Heat oil in an oven proof heavy-based pot
  3. Sweat the onions for 2 minutes and then add the garlic for 30 seconds
  4. Add the celery and cook for 3 minutes
  5. Add the remaining vegetables and cook for 5 minutes
  6. Add the lamb, herbs, stock and flour and mix well
  7. Leave to cook for 2 minutes and pour in the Guiness (the liquid shouldn’t cover all the vegetables and meat)
  8. Put the lid on and transfer the pot into the oven and cook for 1 hour
  9. Remove the pot from the oven
  10. Use a slotted spoon and remove all the meat and vegetables into a pie dish (about 8″)
  11. Laden the liquid into the pie dish until the meat and vegetables are half covered (you don’t want the pie to have too much liquid).  Reserve the remaining liquid and thicken as necessary to serve as gravy later
  12. Roll out the pastry and fold over the pie.  Tuck the ends of the pastry into the pie dish and crimp the rim of the pastry
  13. Prick some holes on the pastry using a fork to let steam escape when the pastry is cooking
  14. Bake for 35 minutes in the oven until the pastry is golden and puffy
  15. Leave to cool for 5 minutes before serving with side dishes of your choice

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