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