Name: Welsh Lamb and Pumpkin Pie
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: British
Ingredients: 1.5 lbs (700g) diced Welsh lamb shoulder or leg; 2 cups pumpkin, peeled and cubed; 1 medium onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 tbsp tomato paste; 2 tbsp all-purpose flour; 1 tsp fresh rosemary or thyme (or 1/2 tsp dried); 1 bay leaf; 1 tbsp Worcestershire sauce; 2 cups lamb or beef stock; 2 tbsp olive oil or butter; Salt and black pepper to taste; 1 sheet shortcrust or puff pastry (for top and bottom crusts if desired); 1 egg, beaten (for egg wash)

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Why You’ll Love This Recipe

This pie is the ultimate comfort food—robust, flavorful, and satisfying. Welsh lamb is known for its distinct, rich taste, and when combined with the soft sweetness of pumpkin, it creates a beautifully balanced filling. The golden pastry crust provides the perfect contrast in texture, making every bite a blend of crisp, creamy, and savory goodness. Whether served at a family dinner or holiday gathering, this dish is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Diced Welsh lamb shoulder or leg
Pumpkin (peeled and cubed)
Onion
Garlic
Carrots
Celery
Tomato paste
All-purpose flour (for thickening)
Fresh rosemary or thyme
Bay leaf
Worcestershire sauce (or vegan alternative)
Lamb or beef stock
Olive oil or butter
Salt and black pepper
Shortcrust or puff pastry (store-bought or homemade)
Egg (for egg wash)

Directions

Sear the Lamb: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add lamb in batches and brown on all sides. Remove and set aside.
Sauté the Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in the garlic and tomato paste and cook for another 2 minutes.
Deglaze and Simmer: Sprinkle in the flour, then add the lamb back to the pot. Pour in the stock, Worcestershire sauce, herbs, and bay leaf. Bring to a boil, then reduce heat to low and simmer covered for 1 to 1.5 hours, or until the lamb is tender.
Add the Pumpkin: Stir in the cubed pumpkin and simmer for an additional 20–25 minutes, until the pumpkin is soft but not falling apart. Adjust seasoning with salt and pepper. Remove from heat and let the filling cool slightly.
Preheat Oven: Set your oven to 375°F (190°C).
Assemble the Pie: Roll out the pastry and line a pie dish with one layer. Add the cooled lamb and pumpkin filling. Top with another layer of pastry, seal the edges, and cut slits for steam to escape.
Bake: Brush the top with beaten egg. Bake for 35–40 minutes or until the crust is golden brown and crisp.
Rest and Serve: Let the pie rest for 10 minutes before slicing. Serve hot with seasonal greens or mashed potatoes.

Servings and timing

This recipe serves 6.
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours and 30 minutes

Variations

Spiced Twist: Add a pinch of cinnamon or ground cloves to enhance the pumpkin flavor.
Vegan Version: Use plant-based meat alternatives or lentils, vegetable stock, and vegan Worcestershire sauce.
Cheesy Crust: Mix grated cheese into the pastry dough for added flavor.
Sweet Potato Swap: Replace some or all of the pumpkin with sweet potato for a different texture and taste.
Individual Pies: Make smaller hand pies or ramekin versions for individual servings.

Storage/Reheating

Store leftovers in the refrigerator for up to 4 days in an airtight container.

To reheat, place slices in a 350°F (175°C) oven for 15–20 minutes until heated through. You can also microwave individual portions, but the crust will stay crispier if reheated in the oven.

FAQs

What cut of lamb is best for pie?

Lamb shoulder or leg, diced into chunks, works best for its tenderness and flavor after slow cooking.

Can I use canned pumpkin?

No, fresh pumpkin cubes are needed for this recipe to maintain texture and balance the savory elements.

Is Welsh lamb different from regular lamb?

Yes, Welsh lamb is prized for its rich flavor and high quality, thanks to the region’s climate and grazing conditions.

Can I make this pie ahead of time?

Yes, you can prepare the filling a day ahead and refrigerate it. Assemble and bake the pie just before serving.

Can I freeze the pie?

Yes, freeze the fully assembled but unbaked pie. Bake from frozen at 375°F (190°C), adding 10–15 minutes to the baking time.

What pastry should I use?

Shortcrust pastry gives a sturdier base, while puff pastry provides a lighter, flakier top. Either works well.

What should I serve with lamb and pumpkin pie?

Mashed potatoes, green beans, steamed kale, or roasted root vegetables pair beautifully with this dish.

Can I make it spicy?

Yes, add a bit of chili powder or cayenne pepper to the filling for a subtle heat.

How do I thicken the filling?

Flour helps thicken the gravy, but you can also mash a few pumpkin cubes into the mixture for natural thickening.

Can I use other meats?

Yes, beef or venison make good substitutes, though the distinct flavor of lamb pairs exceptionally well with pumpkin.

Conclusion

Welsh Lamb and Pumpkin Pie is a deeply satisfying, rustic dish that celebrates the flavors of the season. With melt-in-your-mouth lamb, tender pumpkin, and a golden crust, it’s the perfect centerpiece for a comforting dinner or festive gathering. This timeless combination of bold and earthy flavors is sure to warm hearts and plates alike.

Welsh Lamb and Pumpkin Pie

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Welsh Lamb and Pumpkin Pie is a hearty and comforting savory pie featuring tender, slow-cooked lamb, sweet pumpkin, and aromatic vegetables in a rich gravy, all encased in a golden, flaky pastry crust. A perfect autumn or winter dish that blends bold and cozy flavors.

Author: Laura
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: British
Diet: Halal

Instructions

Heat olive oil in a large pot over medium-high heat. Brown lamb in batches, then remove and set aside.
In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and tomato paste; cook for 2 more minutes.
Sprinkle in flour and stir well. Return lamb to the pot. Add stock, Worcestershire sauce, herbs, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook for 1–1.5 hours, until lamb is tender.
Stir in cubed pumpkin and simmer uncovered for 20–25 minutes until just tender. Adjust seasoning with salt and pepper. Let filling cool slightly.
Preheat oven to 375°F (190°C).
Roll out pastry and line a pie dish. Spoon in the cooled lamb and pumpkin filling. Cover with top crust, seal edges, and cut slits for steam to escape.
Brush top with beaten egg. Bake for 35–40 minutes, or until crust is golden brown.
Allow to rest 10 minutes before slicing. Serve hot with greens or mashed potatoes.

Notes

Let the filling cool before assembling to avoid a soggy crust.
Use shortcrust for a sturdier base or puff pastry for a flakier top.
Make the filling ahead of time for easier prep.
For natural thickening, mash a few pumpkin cubes into the gravy.
Leftover pie reheats best in the oven for a crisp crust.

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 5g
Sodium: 580mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 30g
Cholesterol: 105mg