Lamb Mince Pie with Mint Gravy is a comforting, savory dish that celebrates the deep culinary traditions of British home cooking while offering a modern, herbaceous twist. Rooted in the cultural legacy of meat pies—a staple of British cuisine—this hearty pie draws inspiration from various regions across the UK, where humble ingredients are transformed into warm, filling meals that nourish both body and soul.
Historically, meat pies have played a central role in British food history. Dating as far back as the medieval period, pies were originally designed not just for flavor, but as practical ways to preserve and transport food. “Pasties” and “hand pies” were ideal for laborers working in mines and fields, their thick, flour-rich crusts acting as natural containers and preserving the ingredients inside without the need for modern refrigeration. Over centuries, this utilitarian food evolved into a beloved staple of the British table, with countless regional variations—from the Cornish pasty to the famous steak and kidney pie of London pubs.
This Lamb Mince Pie builds on that tradition but refines it with the distinctive flavor of lamb, a favorite meat in the British Isles, particularly in places like Wales, Scotland, and the Lake District, where lamb farming has long been a way of life. Lamb’s rich, slightly gamey taste pairs exceptionally well with herbs, and among all its companions, mint is especially iconic. The combination of lamb and mint is revered in British kitchens—the cool, refreshing sharpness of mint brightens the meat’s intensity, creating a harmonious balance that’s both classic and revitalizing.
The recipe includes ingredients one might find in a rustic farmhouse kitchen: ground lamb, carrots, peas, onions, and plenty of herbs. The filling is fragrant and robust, bound together by tomato paste and stock for depth. The fresh mint, added toward the end of cooking, infuses the gravy with a note of brightness that elevates and distinguishes this pie from more traditional varieties. While it nods to shepherd’s pie—a dish typically topped with mashed potatoes rather than pastry—this version opts for a buttery, flaky double crust encasing the savory filling.
Making the crust from scratch with chilled butter and flour reflects old-world technique, ensuring that the pastry is tender and golden. For busy cooks, store-bought pastry is an acceptable shortcut, but taking the time to create your own gives the dish a rustic elegance that honors traditional baking methods. The final result: a golden, bubbling pie, with a crisp, flaky exterior and an aromatic, wine-dark filling inside, rich with the flavor of lamb and the earthy, sweet interplay of vegetables and herbs.
This pie is not just a dish—it’s an homage to British comfort food reimagined for today’s discerning home cook. Whether served at a family dinner, a Sunday lunch, or a festive gathering, Lamb Mince Pie with Mint Gravy offers warmth, heritage, and a touch of pastoral sophistication with every bite.
Lamb Mince Pie with Mint Gravy
Equipment
Ingredients
Lamb Filling
2 tablespoons olive oil - extra virgin preferred
1 pound ground lamb (minced lamb) - preferably grass-fed
1 cup yellow onion - finely chopped
2 cloves garlic - minced
1 cup carrot - finely diced
1 cup peas - frozen, thawed
2 tablespoons tomato paste- 1 cup lamb stock - low sodium, or beef stock
1 tablespoon mint - fresh, chopped
1 teaspoon dried thyme
1 teaspoon salt - or to taste
0.5 teaspoon ground black pepper
Crust
2.5 cups all purpose flour (plain flour Australia and UK)
1 cup unsalted butter - cold and cubed
0.25 cup water - ice, as needed
1 large egg - beaten for egg wash
Instructions
- In a large sauté pan over medium heat, warm olive oil. Add onion and carrot; cook for 5-6 minutes until softened and just golden.
- Add garlic and cook for 1 minute until fragrant. Increase heat slightly, then add ground lamb, browning it and breaking it apart with a wooden spoon. Cook for 7–10 minutes.
- Stir in tomato paste, cook for 2 minutes, then pour in stock. Add peas, thyme, mint, salt, and pepper. Reduce heat and simmer 15 minutes, stirring occasionally. Set aside to cool slightly.
- Meanwhile, prepare the crust: In a bowl, combine flour and butter. Rub together with fingertips till mixture resembles breadcrumbs. Slowly add ice water just until dough comes together. Do not overwork.
- Divide dough into two discs. Wrap in plastic and chill for 20 minutes. Preheat oven to 375°F / 190°C.
- Roll out one disc to line a 9″ pie dish. Fill with lamb mixture. Roll out second disc into a lid and place on top. Crimp edges and cut two slits in the center for steam to escape.
- Brush with egg wash and bake for 35–40 minutes until golden brown and bubbling. Let rest for 10 minutes before slicing.
Notes
- For a flakier crust, refrigerate all ingredients before using.
- Fresh rosemary can be substituted for thyme to enhance the lamb profile.
- To save time, use pre-made shortcrust pastry.
