Why You’ll Love This Recipe
You’ll love this recipe for its rich, layered flavor and cozy texture. The sweetness of pumpkin pairs beautifully with the tender lamb, while herbs like rosemary and thyme give the filling a traditional, homely aroma. It’s a beautiful twist on a classic meat pie—deeply satisfying and perfect for Sunday dinners, festive gatherings, or when you simply crave something comforting and special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Welsh lamb shoulder or leg, cut into small cubes
- Olive oil or butter
- Yellow onion, diced
- Garlic cloves, minced
- Carrots, chopped
- Pumpkin, peeled and cubed
- All-purpose flour (for coating and thickening)
- Beef or lamb stock
- Tomato paste
- Fresh rosemary and thyme (or dried herbs)
- Worcestershire sauce
- Salt and black pepper
- Shortcrust or puff pastry (store-bought or homemade)
- 1 egg, beaten (for brushing)
Directions
- Prepare the filling: Season the lamb cubes with salt, pepper, and a light dusting of flour. In a large pot, heat olive oil over medium-high heat and brown the lamb in batches until golden. Remove and set aside.
- Cook the vegetables: In the same pot, add onion, garlic, and carrots. Sauté for 5 minutes until softened. Add the pumpkin and cook for another 5 minutes.
- Build the sauce: Stir in tomato paste, herbs, and Worcestershire sauce. Return the lamb to the pot and pour in enough stock to cover the mixture. Bring to a simmer, then reduce the heat and cook gently for 40–45 minutes until the lamb is tender and the sauce has thickened.
- Preheat the oven: Set the oven to 400°F (200°C).
- Assemble the pie: Spoon the filling into a pie dish. Roll out the pastry and place it over the top, sealing the edges. Cut a few slits in the center to let steam escape. Brush with beaten egg for a glossy finish.
- Bake: Bake for 25–30 minutes, or until the crust is golden brown and crisp.
- Serve: Let the pie rest for 10 minutes before slicing. Serve with mashed potatoes or buttered greens.
Servings and timing
This recipe serves 6 and takes about 1 hour and 45 minutes total—30 minutes for preparation and 1 hour and 15 minutes for cooking.
Variations
- Add potatoes: Mix in cubed potatoes or parsnips for extra heartiness.
- Sweet twist: Substitute part of the pumpkin with sweet potato for a slightly sweeter flavor.
- Herb variation: Try mint or sage instead of rosemary for a fresh, aromatic touch.
- Cheesy crust: Sprinkle grated cheddar or Welsh Caerphilly cheese between the layers of pastry for extra richness.
- Mini pies: Make individual servings in small ramekins or pie dishes for personal portions.
Storage/Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes until hot and crisp. You can also freeze the unbaked pie for up to 2 months—bake straight from frozen, adding 10 minutes to the baking time. Avoid microwaving to keep the crust flaky.
FAQs
1. What cut of lamb works best for this pie?
Lamb shoulder or leg works best—they’re flavorful and become beautifully tender when slow-cooked.
2. Can I make the filling ahead of time?
Yes, the filling can be prepared up to two days ahead and stored in the refrigerator until you’re ready to assemble and bake.
3. Can I use butternut squash instead of pumpkin?
Absolutely—its texture and sweetness make a perfect substitute.
4. How do I make the pie crust extra flaky?
Keep your pastry cold and avoid overhandling it. A quick chill in the fridge before baking helps achieve a crisp, flaky texture.
5. Can I use ready-made pastry?
Yes, both puff and shortcrust pastry work well and save time.
6. What can I serve with this pie?
Try it with mashed potatoes, roasted root vegetables, or steamed greens.
7. How do I thicken the filling if it’s too runny?
Simmer uncovered for a few extra minutes, or mix a teaspoon of flour or cornstarch with water and stir it into the filling.
8. Can I make this pie dairy-free?
Yes, use olive oil instead of butter and choose a dairy-free pastry.
9. Can I add wine to the filling?
A splash of red wine adds depth—just let it simmer until reduced before adding the stock.
10. How can I make individual hand pies?
Cut pastry into rounds, spoon filling onto one half, fold, seal, and bake for 20–25 minutes until golden.
Conclusion
Welsh Lamb and Pumpkin Pie is a deliciously hearty dish that brings together tender lamb, sweet pumpkin, and fragrant herbs under a golden crust. It’s a true comfort meal that’s perfect for autumn or winter gatherings, offering rustic charm and deep, savory satisfaction in every bite. This timeless pie is sure to become a seasonal favorite at your table.
PrintWelsh Lamb and Pumpkin Pie
Welsh Lamb and Pumpkin Pie is a rustic, comforting dish featuring tender lamb slow-cooked with pumpkin, carrots, and herbs in a rich gravy, all encased in a golden, flaky pastry crust. It’s a hearty and flavorful pie that embodies the warmth of autumn and traditional Welsh cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baked
- Cuisine: Welsh
- Diet: Halal
Ingredients
- 1 ½ lbs Welsh lamb shoulder or leg, cut into small cubes
- 2 tbsp olive oil or butter
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 cups pumpkin, peeled and cubed
- 2 tbsp all-purpose flour (for coating and thickening)
- 2 cups beef or lamb stock
- 1 tbsp tomato paste
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 1 tsp fresh thyme, chopped (or ½ tsp dried)
- 1 tbsp Worcestershire sauce
- Salt and black pepper, to taste
- 1 sheet shortcrust or puff pastry (store-bought or homemade)
- 1 egg, beaten (for brushing)
Instructions
- Prepare the filling: Season lamb cubes with salt, pepper, and a dusting of flour. In a large pot, heat olive oil over medium-high heat and brown the lamb in batches until golden. Remove and set aside.
- Cook the vegetables: In the same pot, add onion, garlic, and carrots. Sauté for 5 minutes until softened. Add pumpkin and cook for another 5 minutes.
- Build the sauce: Stir in tomato paste, herbs, and Worcestershire sauce. Return lamb to the pot and pour in enough stock to cover the mixture. Bring to a simmer, then reduce heat and cook gently for 40–45 minutes until lamb is tender and sauce has thickened.
- Preheat the oven: Set oven to 400°F (200°C).
- Assemble the pie: Spoon the filling into a pie dish. Roll out pastry and place over the top, sealing edges. Cut a few slits for steam to escape and brush with beaten egg.
- Bake: Bake for 25–30 minutes, or until the crust is golden and crisp.
- Serve: Let rest for 10 minutes before slicing. Serve warm with mashed potatoes or buttered greens.
Notes
- Prepare the filling up to 2 days ahead for easy assembly.
- For a richer flavor, deglaze the pan with red wine before adding stock.
- Use butternut squash instead of pumpkin for a slightly sweeter pie.
- Chill pastry before baking to ensure a flaky crust.
- To freeze: assemble unbaked pie, wrap well, and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice (about 1/6 of pie)
- Calories: 540
- Sugar: 5g
- Sodium: 820mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 115mg
