Cornish Lamb Pie

Cornish Lamb Pie


Servings 4
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

3.5 based on 2 ratings.


  • 2 Short Crust Pastry
  • 1 Egg beaten, to glaze
  • Filling
  • 1 Lamb (800 Grams) cubed
  • 2 tsp Plain Flour
  • 2 Onions sliced
  • 2 Carrots sliced
  • 2 tsp Worcestershire Sauce
  • 1 cup Parsley Leaves chopped
  • 1 Chicken Stock (150ml)
  • 1 Red Wine (150ml)

Nutrition Information

Qty per
145g serve
Qty per
Energy 153.2025kcalcal 105.49254643972kcalcal
Protein 4.215gg 2.9023748518687gg
Fat (total) 3.34gg 2.2998652444227gg
 - saturated 2.775gg 1.9108161836146gg
Carbohydrate 19.72gg 13.578845095813gg
 - sugars 3.6175gg 2.4909468627841gg
Dietary Fibre 0.75gg 0.51643680638233gg
Sodium 89.225mgmg 61.438765399285mgmg

Nutritional information does not include the following ingredients: Egg, Onions, Carrots, Worcestershire sauce

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Cornish Lamb Pie an English dish that is a family favourite.

It is a lovely comfort dish during the cold months so it is delicious in the winter. Cornish Lamb Pie is filling and will warm you right up to the cockles of your heart.

Cornish Lamb Pie | Stay At Home Mum


  1. Pour the flour into a zip lock bag and  season well with salt and pepper.

  2. Put the lamb in and shake it until all the lamb is coated with the floured seasoning.

  3. Place the lamb, onions, carrots, stock, wine and Worcestershire sauce into a large, heavy based pan.

  4. Heat until just boiling then cover and simmer gently for 50-60 minutes, or until the meat is tender.

  5. Preheat the oven to 200 degrees.

  6. Put a quarter of the lamb mixture into a 1 litre pie dish.

  7. Sprinkle over a a quarter of the chopped parsley.

  8. Repeat the layering three more times with the lamb mixture and parsley.

  9. Place one pastry sheet on a floured surface and brush lightly with cold water and cover with the second pastry sheet.

  10. Roll out the layered pastry large enough to cover the pie dish with a 1 cm over lap.

  11. Cut out a 1 cm wide strip of pastry and press onto the rim of the pie dish. Brush with cold water.

  12. Cover the dish with the pastry and press down firmly to seal. Trim, flake and flute the edge.

  13. Cut the pastry trimmings into leaf shapes.

  14. Brush with the pastry with egg and stick the leaves on the on the pie.

  15. Pierce a steam hole in the top.

  16. Bake for 30 minutes, or until pastry is golden

  17. Cornish Lamb pie is suitable for freezing up to three months.

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About Author

Gemma Lutton

Mother of three gorgeous kids and a extremely lucky husband. A stay at home mum now dipping her toes into the world of writing and escaping into fanta...Read Moresyland until 3pm rolls around, then back to being an awesome mother and wife. Read Less

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