Description
A savory delight featuring ground lamb, fresh herbs, and vegetables, all encased in a flaky pie crust.
Ingredients
Scale
- 1 pound ground lamb
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 package (14 ounces) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the diced carrots, peas, rosemary, thyme, salt, pepper, Worcestershire sauce, and tomato paste. Cook for another 5 minutes until the vegetables are tender. Remove from heat and let the mixture cool slightly.
- Roll out one pie crust and cut it into circles, about 6 inches in diameter. You should get about 6 circles from one crust.
- Place about 1/4 cup of the lamb mixture in the center of each circle. Fold the crust over to create a half-moon shape and crimp the edges with a fork to seal.
- Place the pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pies are golden brown.
- Allow to cool for a few minutes before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the lamb mixture.
- Substitute ground beef or turkey for the lamb if preferred, or use a mix of ground meats for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg