There’s something irresistibly comforting about hand-held savory pies fresh from the oven—especially when they’re filled with fragrant herbs, tender vegetables, and richly seasoned lamb. These Spring Herb & Garlic Lamb Pies feel right at home on a breezy spring evening, a relaxed family dinner, or even as a make-ahead option for entertaining. Flaky on the outside, deeply savory on the inside, they strike that perfect balance between rustic comfort food and elegant seasonal cooking.
If you’re looking for a recipe that feels special without being fussy, these lamb pies deliver every time.
Why You’ll Love This Recipe
- Packed with fresh herbs and bold garlic flavor
- Perfectly portioned individual pies—great for sharing or meal prep
- Made with simple, wholesome ingredients
- Freezer-friendly and easy to customize with different fillings
Ingredients
- Ground lamb – Rich, savory, and the star of the filling
- Olive oil – Helps sauté the aromatics and adds depth
- Onion – Builds a sweet, flavorful base
- Garlic – Adds warmth and classic savory punch
- Carrots – Bring subtle sweetness and texture
- Peas – Add freshness and color
- Fresh rosemary – Earthy and aromatic
- Fresh thyme – Light, herbaceous balance to the lamb
- Salt – Enhances all the flavors
- Black pepper – Adds gentle heat
- Worcestershire sauce – Boosts umami and richness
- Tomato paste – Deepens color and savory notes
- Refrigerated pie crusts – Convenient and flaky
- Egg – Creates a golden, glossy finish
How to Make Spring Herb & Garlic Lamb Pies
Prepare the Filling
Preheat your oven to 400°F. Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Add the ground lamb, breaking it up as it cooks. Brown for 5–7 minutes, then drain excess fat if needed. Stir in carrots, peas, rosemary, thyme, salt, pepper, Worcestershire sauce, and tomato paste. Cook for another 5 minutes until the vegetables are tender. Remove from heat and allow the mixture to cool slightly.
Shape the Pies
Roll out one pie crust and cut into 6-inch circles, yielding about six rounds. Place roughly ¼ cup of filling in the center of each circle. Fold the dough over to form a half-moon and crimp the edges with a fork to seal.
Bake
Transfer the pies to a parchment-lined baking sheet. Brush with beaten egg for a glossy finish. Bake for 25–30 minutes, or until golden brown and crisp. Let cool slightly before serving.
Tips for Success
- Let the filling cool before assembling to prevent soggy dough
- Don’t overfill the pies—this helps them seal properly
- Crimp edges firmly to avoid leaks during baking
- Chill assembled pies briefly if the dough feels too soft
Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Rolling pin
- Fork (for crimping)
Recipe Variations
- Spicy Lamb Pies: Add red pepper flakes or a pinch of cayenne
- Mixed Meat Version: Use half lamb and half beef for a milder flavor
- Vegetable-Forward: Increase carrots and peas and add mushrooms
- Mini Party Pies: Cut smaller circles for appetizer-sized portions
Serving Suggestions
- Serve with a simple green salad and lemon vinaigrette
- Pair with roasted potatoes or asparagus
- Add a side of mint yogurt sauce for a fresh contrast
FAQs
Can I make these ahead of time?
Yes. Assemble the pies and refrigerate for up to 24 hours before baking.
Can I freeze them?
Absolutely. Freeze unbaked pies and bake straight from frozen, adding a few extra minutes.
What can I substitute for lamb?
Ground beef, turkey, or a mix of meats all work well.
Are these gluten-free?
The filling is gluten-free. Use a gluten-free pie crust to keep the whole recipe gluten-free.
How do I reheat leftovers?
Reheat in a 350°F oven for 10–12 minutes to keep the crust crisp.
Final Thoughts
These Spring Herb & Garlic Lamb Pies are the kind of recipe that feels both comforting and celebratory—perfect for welcoming the season or simply enjoying a cozy homemade meal. With their flaky crust and herb-packed filling, they’re bound to become a repeat favorite.
Print
Spring Herb & Garlic Lamb Pies: A Savory Delight
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A savory delight featuring ground lamb, fresh herbs, and vegetables, all encased in a flaky pie crust.
Ingredients
- 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
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Add ground lamb and cook, breaking it up, until browned (5–7 minutes). Drain excess fat if needed.
- Stir in carrots, peas, rosemary, thyme, salt, pepper, Worcestershire sauce, and tomato paste. Cook 5 minutes until vegetables are tender. Let cool slightly.
- Roll out one pie crust and cut into 6-inch circles.
- Place about ¼ cup lamb mixture in the center of each circle. Fold over, crimp edges to seal.
- Place pies on a parchment-lined baking sheet. Brush with beaten egg.
- Bake 25–30 minutes until golden brown.
- Cool slightly before serving.
Notes
- Add a pinch of red pepper flakes for heat.
- Substitute ground beef or turkey if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
