Mandy’s Individual Lamb Pot Pies

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Mandy’s Individual Lamb Pot Pies

These individual lamb pot pies are warming and hearty. The parsnip disintegrates which thickens the sauce, and along with the carrots, makes the pie sweet next to the more game flavour of the lamb. Serve with tangy mint sauce too offset the sweetness.


  • 400g Lamb shoulder, cut into roughly 3-5cm cubes Mandy’s Individual Lamb Pot Pies
  • 1 Small Onion, diced
  • 1 clove Garlic, finely diced
  • 2 Medium Carrots, peeled & thickly sliced
  • 2 Medium Parsnips, peeled & thickly sliced
  • 1/2l Chicken or Beef Stock
  • 1tsp Tomato Purée
  • 2 full Sprigs of Thyme
  • 1 Bay Leaf
  • 1/2 cup Frozen Peas
  • (1 tsp Flour, if needed)
  • Salt & Pepper
  • 1 sheet Puff Pastry, thawed
  • 1 Egg, lightly beaten


Heat a small amount of olive oil in a pan. Over medium high heat, brown the lamb in 2 or 3 batches, adding more olive oil if needed (Don't over-crowd the pan so that the meat sears and doesn't boil).
Set meat aside. Deglaze the pan with a bit of water and set aside. Pre-heat oven to 200°C (180°C Fan Assisted)
In a large pot over medium heat, heat a small amount of olive oil, sauté the onions until translucent. Add garlic and sauté for a further 10-15 seconds. Add the meat, carrots, parsnips, thyme, bay leaf & tomato purée to the pot. Add the juices from the pan and enough stock to almost cover the meat & veg (add water if needed). Season with a bit of salt & freshly ground black pepper. Turn the heat up and bring to a boil. Once boiling, reduce heat and simmer until the liquid has reduced by about half, occasionally skimming the scum off the top (about 30mins)
Remove the bay leaf and stalks from the thyme. Add the frozen peas to the pot. At this point, if you prefer a very thick sauce, add about a teaspoon of flour mixed with a small amount of water, stir it in to thicken the gravy. Check seasoning & remove from heat Cut the chilled puff pastry into two. Trim each half to the shape of your dish, making sure to trim it to have a 1-2cm overlap. Lightly score the pastry with a sharp knife
Spoon the lamb filling into each dish. Brush the rims and bit of the sides of each dish with the beaten egg. Lay the puff pastry over each dish (scored side up) and gently seal the edges of the pie to the rims of the dishes. Egg wash the pastry and cut 2 slits into each to let the steam escape
Bake in the oven for 20-30mins until the pastry is golden brown. Serve with mint sauce.