Minted lamb and potato pie

Name: Minted lamb and potato pie
Cook time: 3 h 30 min

The classic combination of slow-cooked minted lamb and potato, but all wrapped up in a pie.

Published - 7 Apr 2026

Cooking time

3 hours 30 mins

Ingredients

Put flour, butter, suet and salt into a bowl and mix with 150ml of cold water. Then tip onto a lightly floured surface and gently work together until it forms a dough.
Roll out until it's around 0.5cm thick and lines the pie dish, then place in the fridge for around 15 minutes.
Use the rest of the pastry and roll out for the pie lid.

Heat the vegetable oil in a large pan, and brown the diced lamb (about 5 minutes).
Add the leek, onion, carrot and garlic, and continue to cook for 5 minutes.
When the veg has softened, add the stock, mint, rosemary and seasoning.
Cover and simmer gently for two to three hours.
Add the diced potato and cook for another ½ hour or so, until cooked through but not breaking up.
Check the seasoning.
Leave until cool enough to handle.
Spoon the filling into the pastry-lined dish (about 30 x 20cm and 5cm deep), brush edges of the pastry with water, place pastry lid on top and crimp.
Cook in an oven preheated to 200C for about 30 minutes, or until pastry turns golden brown.

This British Pie Award-winning recipe is courtesy of Nice Pie.

(Hero image credit: Getty)

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