layered savory winter lamb and guinness pie

Name: Layered Savory Winter Lamb and Guinness Pie
Prep time: 20 min
Cook time: 1 h
Yield: 1
Ingredients: ## BOTTOM LAYER; 1 pound(s) lamb, diced; 1/2 stick(s) butter; 2 tablespoon(s) winter savory; 1 clove(s) 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 cup(s) mashed peas or cauliflower; 1 cup(s) cream or whole milk; ## TOP LAYER; 1 pound(s) shredded sharp cheddar; 1 bottle(s) guinness beer; 1/2 stick(s) butter; 3 tablespoon(s) grainy mustard; 1 teaspoon(s) celery salt; ## CRUST; 2 1/2 cup(s) flour or ultragrain flour; 2 tablespoon(s) seasoned salt; 1/4 teaspoon(s) baking powder; 1/2 cup(s) milk; 1 tablespoon(s) cream of tartar; 2 tablespoon(s) grainy mustard; 1/4 cup(s) red wine; 1/2 cup(s) butter flavor shortening

(1 RATING)

33 Pinches 1 Photo

Tiffany Bannworth

Cape Coral, FL

Updated on Nov 7, 2012

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.

Rate

prep time 20 Min

cook time 1 Hr

method ---

yield 1 deep dish or 2 regular pies

Ingredients

BOTTOM LAYER
1 pound lamb, diced
1/2 stick butter
2 tablespoons 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 cups mashed peas or cauliflower
1 cup cream or whole milk
TOP LAYER
1 pound shredded sharp cheddar
1 bottle guinness beer
1/2 stick butter
3 tablespoons grainy mustard
1 teaspoon celery salt
CRUST
2 1/2 cups flour or ultragrain flour
2 tablespoons seasoned salt
1/4 teaspoon baking powder
1/2 cup milk
1 tablespoon cream of tartar
2 tablespoons grainy mustard
1/4 cup red wine
1/2 cup butter flavor shortening

How To Make layered savory winter lamb and guinness pie

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.

Step 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.
Step 3

Then in a pot, take all of your diced vegetables and boil in broth or water with bouillon cubes until soft.
Step 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.
Step 5

To start top layer, in a saucepan, add all top layer ingredients and whisk at low medium until well blended. Set aside.
Step 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.
Step 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.
Step 8

Place in oven at 325F until your dough is cooked and the top layer receives a golden brown appearance.
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