Lamb And Mushroom Pies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large skillet, heat the olive oil over medium heat. Add the lamb and cook until browned on all sides.
• STEP 3.Add the onions, garlic, and mushrooms to the skillet and cook until the onions are softened and the mushrooms are golden brown.
• STEP 4.Stir in the flour and cook for 1 minute. Gradually add the beef broth, stirring constantly, until the mixture thickens.
• STEP 5.Add the Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer for 10 minutes, then remove from heat.
• STEP 6.Roll out the pastry dough on a lightly floured surface. Cut out circles that are slightly larger than the size of your pie dishes.
• STEP 7.Divide the lamb and mushroom filling evenly among the pie dishes. Top with the pastry circles and press the edges to seal.
• STEP 8.Brush the tops of the pies with beaten egg and make a small slit in the center of each pie to allow steam to escape.
• STEP 9.Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
• STEP 10.Remove from the oven and let the pies cool for a few minutes before serving.
• STEP 11.Serve the lamb and mushroom pies with mashed potatoes and steamed vegetables for a complete meal.

Cooking Tips

• For extra flavor, you can marinate the lamb in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker filling, you can add a tablespoon of cornstarch mixed with water to the mixture.
• These pies can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven before serving.

Storage and Serving

• Store any leftover pies in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pies in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the lamb and mushroom pies as a main course for dinner, accompanied by a side salad or roasted vegetables.