Layered Savory Winter Lamb and Guinness Pie

Tiffany Bannworth

By
@MissAnubis

I love making this deep dish pie. You cannot go wrong with all these delicious and good for you root vegetables.

I also love to make my pie sauces with mashed vegetables.

This dish is very savory. I would serve with either purple cabbage or roasted asparagus.


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Comments:

Serves:

1 deep dish or 2 regular pies

Prep:

20 Min

Cook:

1 Hr

Ingredients

BOTTOM LAYER

1 lb
lamb, diced
1/2 stick
butter
2 Tbsp
winter savory
1 clove
garlic, diced
1
parsnip, diced
1
rutabaga, diced
2
sweet potato, diced
1
purple onion, diced
enough water or broth to cover vegetables
1 1/2 c
mashed peas or cauliflower
1 c
cream or whole milk

TOP LAYER

1 lb
shredded sharp cheddar
1 bottle
guinness beer
1/2 stick
butter
3 Tbsp
grainy mustard
1 tsp
celery salt

CRUST

2 1/2 c
flour or ultragrain flour
2 Tbsp
seasoned salt
1/4 tsp
baking powder
1/2 c
milk
1 Tbsp
cream of tartar
2 Tbsp
grainy mustard
1/4 c
red wine
1/2 c
butter flavor shortening

Directions Step-By-Step

1
To start crust, mix all the crust ingredients, save the shortening. After thoroughly mixed, rub in the shortening. Knead for about 5 minutes. Form into a ball, wrap with plastic wrap, and place in refrigerator.
2
To start bottom layer, in a skillet on low place butter, lamb, garlic, purple onion, and winter savory herb. Cover and cook for 30-45, stirring every 10 minutes. The slower the lamb cooks, the more tender it will be.
3
Then in a pot, take all of your diced vegetables and boil in broth or water with bouillon cubes until soft.
4
In a mixing bowl, now combine the the skillet (lamb), the pot (vegetables), and the cream and mashed peas/cauliflower. Stir well, set aside.
5
To start top layer, in a saucepan, add all top layer ingredients and whisk at low medium until well blended. Set aside.
6
To put together, I like to use a Panettone baking dish. Spray with Baker's Joy. Then roll out the dough to coat the dish. Reserve some dough if you would like to same some to make shapes. I made leaves and chicken shapes.
7
Then pour in bottom layer, followed by top layer. If you decided to add decorative dough pieces, do so now. I recommend painting them with milk and an optional sprinkle of salt.
8
Place in oven at 325F until your dough is cooked and the top layer receives a golden brown appearance.

About this Recipe