Beautifully tender lamb made in the slow cooker with herbs and spices. Topped with short crust pastry, these individual pies are such a treat to serve up to friends and family. Serve with you favourite vegetable sides for a hearty winter meal.
Lamb pie is super nostalgic for me. The taste takes me right back to my childhood on a sheep farm! These individual Lamb and Mint Pies are made from slow cooked lamb which becomes incredibly tender. Simply add the cooked lamb to ramekins, add your pastry and bake until golden.
If you also love lamb, be sure to check out my delicious Roast Lamb with Onion Gravy.
- Lamb: I used leg steaks that I found on special at the supermarket. You could also use lamb shoulder or pre-diced lamb.
- Herbs: I used fresh rosemary and fresh mint in this recipe. I also used a little mint jelly which enhances the mint flavour.
- Pastry: Both short crust pastry and puff pastry would be great in this recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Add all of the pie filling ingredients, except the mint, to the base of a slow cooker.
Cook on high for 5+ hours or until the lamb is tender and falling apart.
Finely chop the mint and stir through the lamb casserole.
Divide the lamb mixture between the 4 ramekins and top with a round of pastry.
Brush with milk and bake at 200°C for 50 mins until the pastry is golden and cooked through.
Serve with mashed potatoes and peas.
Yes. You could swap the lamb out for beef if you prefer.
Store any leftover pies or lamb in an airtight container in the fridge for up to three days. Reheat in the oven/stovetop/microwave until piping hot.
These pies can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
If you want to get ahead, you can make the lamb the day before (either in the oven or the slow cooker). Once cooled, place the whole dish in the fridge until you are ready to make the pies. Ideally, cook the pies just before serving.
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- 1kg diced lamb
- 1 onion, sliced
- 2 Tbsp cornflour
- 1 tsp mixed spice
- 1 tsp garlic powder
- 1 Tbsp fresh rosemary
- 2 Tbsp mint jelly
- 1 ½ cups beef stock
- Handful fresh mint
- 2 sheets shortcrust or puff pastry
- 1 Tbsp milk
- Add all of the pie filling ingredients, except the mint, to the base of a slow cooker.
- Cook on high for 4+ hours or until the lamb is tender and falling apart.
- Finely chop the mint and stir through the lamb casserole.
- Divide the lamb mixture between the 4 ramekins and top with a round of pastry.
- Brush with milk and bake at 200°C for 50 mins until the pastry is golden and cooked through.
- Serve with mashed potatoes and peas.
- This can also be made with puff pastry in a full pie.
- This delicious casserole can also be served on its own with mash.
- Swap for diced beef if you like.
- To cook the lamb in the oven, throw all of the filling ingredients into an ovenproof casserole dish and bake for 2+ hours until the lamb is falling apart.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 720Total Fat: 55gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 243mgSodium: 384mgCarbohydrates: 13gFiber: 2gSugar: 6gProtein: 65g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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