Ingredients
Scale
- 1 lb ground lamb
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 teaspoon rosemary, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon flour
- 3/4 cup beef broth
- 1/2 cup frozen peas
- 2 refrigerated pie crusts or puff pastry sheets
- 1 egg, beaten (for egg wash)
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a muffin tin or mini pie molds.
- Heat olive oil in a skillet over medium heat. Add diced onion, carrot, and celery, cooking for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Add ground lamb and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Sprinkle flour over the mixture and stir to coat evenly.
- Pour in beef broth and simmer for 5–7 minutes until the filling thickens into a rich gravy. Stir in peas and remove from heat to cool slightly.
- Roll out pie crust or puff pastry and cut circles large enough to line muffin cups. Press pastry into each cavity.
- Fill each pastry shell with the lamb mixture. Cut smaller circles for the tops and seal edges with a fork or pinch decoratively.
- Brush tops generously with beaten egg and melted butter for a golden finish. Cut a small slit in the center of each pie.
- Bake for 22–25 minutes until deeply golden and flaky. Let cool for 5 minutes before serving warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 390 kcal