Easter Lamb Pie from Pieminister
Try Pieminister's Easter Lamb Pie for a flavorful, traditional British dish filled with lamb, onions, celery, garlic, and a variety of herbs and vegetables, perfect for your Easter dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingbythebook.com.
Cooking tools:
- Pan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Grater
- Oven
- Pie dish
- Rolling pin
- Pastry brush
- Stove
- Mixing bowl
- Colander
- Kitchen scale
- Baking sheet
- Kitchen towel
- Fork
- Spoon
- Ladle
- Plastic wrap
- Aluminum foil
- Whisk
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery sticks, chopped
- 2 garlic cloves, finely chopped
- 600 grams shoulder of lamb, diced
- 1 glass of white wine
- 2 tablespoons plain flour
- 600 milliliters chicken or lamb stock
- 2 bay leaves
- Small bunch of rosemary, leaves picked off and chopped
- Small bunch of thyme, leaves picked off and chopped
- Grated zest of 1 lemon
- 4-6 anchovy fillets, to taste
- 200 grams jar of artichokes, drained and roughly chopped
- 150 grams cherry tomatoes, cut in half
- 2 tablespoons baby capers
- 500 grams puff pastry
- One free range egg, lightly beaten, to glaze
- Sea salt
- black pepper
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