Lamb Pot Pie with a classic twist

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Lamb pot pie

A hearty home made pie is definitely one of  the best comfort foods. The golden flaky pastry looks and tastes amazing but is actually very simple to make.  Spiced with  chorizo and artichokes  give it a nutty creamy texture with a spicy  umami kick. We have used lemon thyme in this recipe as it complements the lamb and artichoke very well , but you can use common  thyme if its  not available. Dried lemon thyme holds its flavour  particularly well and and if using fresh you will need to use approx 2 tbsp.

Spices used in this recipe

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  1. 1.The filling for the pie can be made using the slow cooker.
    If using a slow cooker, add all ingredients except  puff pastry, egg, peas and corn and cook on high for 4 hours.
    2. If using a sauce pan , heat oil , add onions, garlic and saute’ for 5 min.  Add bay leaf, lemon thyme and  chorizo sausage , and lamb saute’ on high for 5 min, then reduce heat a simmer till meat is tender  approx 1.5hrs.



  2. The filling can be cooled slightly or refrigerated over night and the fat removed before creating the puff pastry top.

  3. There are 2 ways to make the  puff pastry topping for our pot pie.
    In both methods you need to thaw the puff pastry for 1 hr prior to use.
    Then brush the top of the pastry with the beaten egg.
    In the first method you place the pie filling in the ceramic pie dish and carefully lay the puff pastry over the top being careful not to let the  pie filling come into contact with the puff pastry or it will go soggy. Then place in a pre heated oven at 200 degree celsius for 30 -35 min until golden brown.

    The second method is to  cut the puff pastry into individual portions and cook the puff pastry separately on baking paper at 200 degrees celsius  for 15min. Then place each puff pastry piece on top of the individual pie servings. This method guarantees a crisp flaky pastry

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