Layered Savory Winter Lamb and Guinness Pie

Tiffany Bannworth


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.


★★★★★ 1 vote

1 deep dish or 2 regular pies
20 Min
1 Hr



  • 1 lb
    lamb, diced
  • 1/2 stick
  • 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

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

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

How to Make Layered Savory Winter Lamb and Guinness Pie


  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.

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About Layered Savory Winter Lamb and Guinness Pie

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