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Welsh Lamb and Pumpkin Pie

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven: Set oven to 400°F (200°C).
  5. 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.
  6. Bake: Bake for 25–30 minutes, or until the crust is golden and crisp.
  7. 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

Find it online: https://thefamilycooking.com/welsh-lamb-and-pumpkin-pie-2/