An incredibly tasty tradition from southwestern Ireland's Dingle Peninsula, these lamb pies feature a savory rosemary-scented filling encased in a tender, yet sturdy, crust. This version is an adaptation of a recipe from Food & Wine by chef JP McMahon. The ingredients are simple, and the preparation is reasonably straightforward. But like most good things, lamb pies do take some time...and they are thoroughly worth the wait!
If you're in the mood for a drink with your lamb pie, I recommend an Irish Buck.
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Ingredients for Lamb Pies (AKA Dingle Pies)
- unsalted butter
- yellow onion
- fresh rosemary
- boneless lamb shoulder
- all purpose flour
- beef broth
- fine sea salt
- eggs
See recipe card for quantities.
Instructions for Lamb Pies (AKA Dingle Pies)
Prepare the Filling
Begin by finely chopping the onion and rosemary.
If using bouillon, prepare the beef broth and set aside.
In a small heavy saucepan or Dutch oven, melt the butter over medium heat.
Add the onion and rosemary. Cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
Add the lamb pieces. Cook, stirring occasionally, until the lamb has been browned on all sides and released some liquid.
Add the flour. Cook, stirring constantly, until the mixture has thickened, about 1 to 2 minutes.
Gradually stir in the broth and bring the mixture to a boil. Then reduce the heat to low.
Simmer the lamb filling uncovered, stirring occasionally, for 1½ hours.
Then simmer for another hour, stirring frequently (and adding water ¼ cup at a time if the sauce becomes too thick), until the lamb is tender and the liquid has been reduced to a very thick gravy.
When the filling is ready, the consistency should be dense...more like a meaty sort of marmalade than a stew. Season to taste with salt and allow the filling to cool completely, about an hour.
Prepare the Pastry
Stir together the flour and salt in a large bowl.
Add the butter pieces.
Using your fingers, rub the butter into the flour until evenly incorporated. There should be no bits of butter larger than small peas.
Beat one of the eggs in a small bowl.
Make a well in the center of the flour mixture, add the beaten egg, and stir with a fork to combine.
Drizzle a few tablespoons of ice water over the mixture and begin to press it together with your hands.
Continue pressing and gradually adding ice water, as necessary, until the dough begins to cohere.
Form the dough into a ball. Then press into a disk, wrap in plastic, and chill for at least one hour (or up to one day).
Assemble and Bake the Lamb Pies
Unwrap the chilled dough and place it on a lightly floured work surface. Roll out to about a ¼ inch thickness.
Using a 5 inch cutter, cut out four rounds of dough, and place them on a rimmed baking sheet lined with parchment paper.
Using a 4 inch cutter, cut out four more rounds (re-rolling the scraps as needed), and add them to the baking sheet. Cover with plastic wrap and chill the rounds for at least 30 minutes.
When ready to proceed, heat the oven to 350℉, and beat the remaining egg in a small bowl.
Arrange the 4 inch dough rounds about two inches apart on the rimmed baking sheet. Spoon about ⅓ cup filling onto the center of each 4 inch round.
Then lightly brush the edges of the dough with beaten egg.
Top the mounds of filling with the 5 inch rounds, cupping the dough over the filling with your hand and pressing down gently to shape it around the filling.
Using a fork, crimp the edges of the dough to seal.
Then lightly brush the pies with the remaining beaten egg, and cut a small cross in the top of each pie.
Bake the pies until golden brown, about 35 to 40 minutes. Then transfer them to a wire rack to cool for at least 10 minutes.
Hint: This recipe can easily be doubled. And if you want to prepare it in advance, unbaked lamb pies can be frozen for up to a month. Once assembled, just freeze them for an hour or two right on the baking sheet (in order to firm them up a bit) before transferring to a freezer bag. When you are ready to enjoy them, simply arrange the pies on a baking sheet, brush with egg, and bake from frozen at 350℉ for 35 to 40 minutes.
Equipment
You will need two rather large round shaped dough cutters for this recipe, one measuring four inches in diameter and the other measuring five. But if you can't find cutters in these sizes, you can also simply use a knife to trace through the dough around any round kitchen objects of appropriate width.
Storage
Lamb pies can be stored in the refrigerator for 3 to 4 days...if they last that long!
Top tip
If dedicating your whole day to making lamb pies sounds like utter madness to you, then you're in luck...this recipe can easily be prepared in stages. And since the filling is the most time consuming part of the process, preparing that component in advance is a good way to break up the process. Once cooled, the filling can be stored in an airtight container in the refrigerator for up to 3 days. Then when you're ready to proceed, simply allow the filling to stand at room temperature for 30 minutes before assembling the pies.
Related
Looking for more irresistible comfort food recipes? Try these:
📖 Recipe
Lamb Pies (AKA Dingle Pies)
Equipment
- small heavy saucepan or Dutch oven (2.5 to 3 quart capacity)
- Rolling Pin
- 2 round cutters, 4 inches and 5 inches in diameter
- metal baking sheet
- pastry brush
Ingredients
Filling
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- ¾ pound boneless lamb shoulder, trimmed and cut into small pieces
- 3 tablespoons all purpose flour
- 1½ cups beef broth
- water, as needed
- fine sea salt, to taste
Pastry
- 2 cups all purpose flour
- 1½ teaspoons fine sea salt
- ¾ cup unsalted Irish butter, chilled and cut into small pieces
- 2 large eggs, divided
- ice water
Instructions
Prepare the Filling
- In a small heavy saucepan or Dutch oven, melt the butter over medium heat.
- Add the onion and rosemary. Cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
- Add the lamb pieces. Cook, stirring occasionally, until the lamb has been browned on all sides and released some liquid.
- Add the flour. Cook, stirring constantly, until the mixture has thickened, about 1 to 2 minutes.
- Gradually stir in the broth and bring the mixture to a boil. Then reduce the heat to low.
- Simmer the lamb filling uncovered, stirring occasionally, for 1½ hours. Then simmer for another 1 hour, stirring frequently (and adding water ¼ cup at a time if the sauce becomes too thick), until the lamb is tender and the liquid has been reduced to a very thick gravy. When the filling is ready, the consistency should be dense...more like a meaty sort of marmalade than a stew. Season to taste with salt and allow the filling to cool completely, about an hour.
Prepare the Pastry
- Stir together the flour and salt in a large bowl.
- Add the butter pieces. Using your fingers, rub the butter into the flour until evenly incorporated. There should be no bits of butter larger than small peas.
- Beat one of the eggs in a small bowl.
- Make a well in the center of the flour mixture, add the beaten egg, and stir with a fork to combine.
- Drizzle a few tablespoons of ice water over the mixture and begin to press it together with your hands. Continue pressing and gradually adding ice water, as necessary, until the dough begins to cohere.
- Form the dough into a ball. Then press into a disk, wrap in plastic, and chill for at least one hour (or up to one day).
Assemble and Bake the Pies
- Unwrap the chilled dough and place it on a lightly floured work surface. Roll out to about a ¼ inch thickness. Using a 5 inch cutter, cut out four rounds of dough, and place them on a rimmed baking sheet lined with parchment paper. Using a 4 inch cutter, cut out four more rounds (re-rolling the scraps as needed), and add them to the baking sheet. Cover with plastic wrap and chill the rounds for at least 30 minutes.
- When ready to proceed, heat the oven to 350℉ and beat the remaining egg in a small bowl.
- Arrange the 4 inch dough rounds about two inches apart on the rimmed baking sheet. Spoon about ⅓ cup filling onto the center of each 4 inch round. Then lightly brush the edges of the dough with beaten egg. Top the mounds of filling with the 5 inch rounds, cupping the dough over the filling with your hand and pressing gently to shape it down around the filling. Using a fork, crimp the edges of the dough to seal.
- Lightly brush the pies with the remaining beaten egg, and cut a small cross in the top of each pie.
- Bake the pies until golden brown, about 35 to 40 minutes. Then transfer them to a wire rack to cool for at least 10 minutes.
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