This is a double-crust ground lamb pie with Gruyère cheese worked directly into the pastry dough. The filling is spiced with cumin and smoked paprika, simmered with tomato paste and stock until thick. It takes about 40 minutes of active work and feeds six people well.
About the ingredients
- Gruyère: It’s the priciest item on the list. Aged Swiss, Comté, or even a sharp cheddar all melt into pastry dough in the same way and cost less. Avoid pre-shredded bags — the anti-caking coating interferes with how the fat binds into the flour.
- Ground lamb: Grass-fed is listed, but any ground lamb works. If lamb is expensive or unavailable, 80/20 ground beef is a solid swap — the cumin and paprika carry the flavor either way.
- Beef or lamb stock: Half a cup is a small amount. A bouillon cube dissolved in hot water is fine. Even water with a splash of Worcestershire sauce will do the job.
- Smoked paprika: Regular sweet paprika works if that’s what’s in the cupboard. Add a small pinch of cayenne if you want the mild heat back.
- Ice water for the dough: Measure it cold from the tap into a glass with a couple of ice cubes. You don’t need a special setup.
The short version of why this works
Two things matter here. First, the butter in the pastry must stay cold — warm butter blends into the flour instead of staying in separate pieces, and those pieces are what create flaky layers when they steam in the oven. That’s why the dough chills for 30 minutes before rolling. Second, the filling needs to be thick and mostly dry before it goes into the pie shell. A wet filling turns the bottom crust soggy and can cause the top crust to collapse. The 10-minute simmer after adding the tomato paste and stock is doing real work — don’t rush it or skip it.
What can go wrong
- Soggy bottom crust: If the filling is still loose when you pour it in, keep simmering. It should hold its shape on a spoon. Placing the pie dish on a preheated baking sheet also helps the bottom crust cook through from below.
- Crust shrinks away from the edges: This happens when the dough is stretched rather than laid in loosely. Press it gently into the dish without pulling, and let it rest a few minutes before trimming.
- Cheese burns on the crust surface: Gruyère in the pastry can brown fast. If the top is darkening before the pie is cooked through, lay a loose sheet of foil over it for the last 10–15 minutes.
- Filling too dry after baking: This usually means the simmer reduced the stock too far before the pie went in. A splash more stock — or even a tablespoon of water — stirred in before filling fixes it.
- Undercooked ground lamb: Ground lamb must reach 160°F (71°C) internal temperature. The filling is pre-cooked on the stovetop, so this is mainly a risk if you’re using a very deep dish and the center stays cold. A thermometer in the middle of the filling before serving is the reliable check — skip the garnish, not this step.
Leftovers and meal prep
Cooled pie keeps in the fridge for up to 3 days, covered. Reheat individual slices in a 350°F (175°C) oven for 15 minutes to bring the crust back — the microwave works in a pinch but softens the pastry. The baked pie freezes well for up to 2 months; wrap it tightly in foil and freeze once fully cold. You can also freeze just the filling (up to 3 months) and make fresh pastry when you’re ready to bake. Thaw overnight in the fridge before reheating either way.
Minced Lamb and Gruyère Crust Pie
Equipment
Ingredients
For the Pastry:
2 cups all purpose flour (plain flour Australia and UK) - Preferably unbleached
½ teaspoon salt
½ cup unsalted butter - Cold, cut into small cubes
1 cup Gruyère cheese - Freshly grated- 5 tablespoons ice water - As needed to bring the dough together
For the Filling:
1 pound ground lamb (minced lamb) - Preferably from grass-fed lamb
1 tablespoon olive oil - Extra virgin
1 medium onion - Finely chopped
2 cloves garlic - Minced
1 teaspoon cumin - Ground
½ teaspoon smoked paprika
1 tablespoon tomato paste
½ cup beef stock (beef broth or beef bouillon) - Or lamb stock- 1 teaspoon salt - To taste
½ teaspoon ground black pepper - Freshly ground
For Assembly:
1 large egg - Beaten, for egg wash
Instructions
- In a large mixing bowl, combine the flour and salt. Using a pastry cutter or food processor, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the grated Gruyère cheese and mix to incorporate.
- Gradually add ice water, mixing until the dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a skillet, heat olive oil over medium heat. Sauté the onion until translucent, about 3-4 minutes.
- Add garlic, cumin, paprika, and minced lamb. Cook, stirring frequently, until browned.
- Add tomato paste and beef stock. Simmer for 10 minutes until slightly thickened.
- Preheat oven to 375°F (190°C). Roll out the pastry dough and place into a pie dish.
- Fill with the minced lamb mixture, cover with the remaining dough, and seal. Brush with beaten egg.
- Bake for 40-45 minutes until golden brown. Allow to cool slightly before serving.
Notes
- For enhanced flavor, let the filling sit overnight to meld flavors.
Nutrition
Your questions, answered
Can I use store-bought pie crust instead of making the dough from scratch?
Yes, store-bought shortcrust pastry works fine for the structure of the pie. You’ll lose the Gruyère flavor in the crust, but you can press a small handful of grated cheese onto the top crust before baking to get some of that back.
Can I make this pie ahead and bake it the next day?
Yes. Assemble the pie fully, cover it tightly, and refrigerate unbaked for up to 24 hours. Add 5–10 minutes to the bake time since it’s going in cold, and check the internal temperature of the filling before pulling it out.
My filling looks greasy after browning the lamb — what should I do?
Spoon or pour off the excess fat before adding the tomato paste and stock. A little fat is fine and adds flavor, but ground lamb can render quite a bit, and leaving it all in makes the finished filling oily.
Can I substitute ground beef for the ground lamb?
Yes, 80/20 ground beef is the most practical swap and behaves identically in the recipe. The flavor will be milder, but the cumin and smoked paprika still give the filling good depth.
How do I stop the top and bottom crusts from separating at the edges during baking?
Press the edges together firmly with a fork or crimp them with your fingers, then make sure the egg wash covers the seam. A small amount of water brushed along the bottom edge before pressing the top crust down also helps the two layers bond.
Can I skip the egg wash if I don’t have eggs?
Yes. Brush the top crust with whole milk or cream instead — both give reasonable browning. Plain water works too, though the finish will be matte rather than glossy.
What to cook next
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