Lamb Pie

Lamb can be found in a range of pies but the most common lamb pie is better known as shepherd’s pie and has a mashed potato top.

12 Recipes

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Global Cuisine

 
2 reviews
 
55min

Now is there any comfort food that can best a shepherd's pie? It's super hearty and packed full of vegetables.

Recipe by: Gigi

 
2 reviews
 
1hour30min

Kind of like a Shepherd's Pie but with a scone topping instead of mashed potatoes, this cobbler has a beautifully flavoured lamb mince filling.

Recipe by: John Cullen

 
1 review
 
45min

Lamb mince, carrots and onions topped with a layer of cheese and onion mashed potatoes. A true family favourite in our house!

Recipe by: dannyboy

 
1 review
 
1hour25min

This is a favourite way to transform the leftovers from the weekend roast into a satisfying meal for all the family.

Recipe by: Lynn Cole

 
No reviews
 
55min

This is my version of this hearty English meal, made with baked beans and tomatoes. It's a meal on its own or can be stretched further by serving with vegetables or salad.

Recipe by: SophieScott

 
No reviews
 
1hour45min

This is a shepherd's pie full of lamb and vegetables, but it is topped with crispy filo pastry rather than mashed potato.

Recipe by: Zoë Harpham

 
No reviews
 
55min

Spicy chilli lamb with beans makes a great base for this warming version of shepherd's pie; the crisp, garlicky potato crust tops it off fabulously.

Recipe by: Zoë Harpham

 
1 review
 
1hour15min

Nothing beats the smell of a pie baking in the oven, and this one is even more aromatic than most with its rosemary-flavoured crust.

Recipe by: Zoë Harpham

 
No reviews
 
1hour10min

In this version of a long-time family favourite, the minced lamb filling contains plenty of vegetables and red lentils, giving a rich flavour and texture. A generous serving of peas will make the meal even more nutritious.

Recipe by: Ariana Klepac

 
No reviews
 
1hour50min

This tart is traditionally baked by Alsatian bakers on the bottom of their bread ovens. As the bacon fat drips onto the oven floor, it catches fire—hence the name—producing a deep, smoky flavour.

Recipe by: Lynn Lewis and Joachim Wahnschaffe

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