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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.

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)

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Brown lamb in batches, then remove and set aside.
  2. 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.
  3. 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.
  4. Stir in cubed pumpkin and simmer uncovered for 20–25 minutes until just tender. Adjust seasoning with salt and pepper. Let filling cool slightly.
  5. Preheat oven to 375°F (190°C).
  6. 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.
  7. Brush top with beaten egg. Bake for 35–40 minutes, or until crust is golden brown.
  8. 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

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