Lamb & Apple Pie
Submitted by Hollem
Lamb and apple pie with mushrooms, carrots, and apple cider under golden puff pastry. A savory British-style meat pie with autumn flavors baked until flaky.
YIELD
8 servingsPREP
25 minCOOK
50 minREADY
75 minThis is a proper savory pie with a twist. Browned lamb stew meat simmers in apple cider with mushrooms, onions, and ground coriander, then gets tucked under a sheet of golden puff pastry. The apples soften into the filling without turning to mush, adding a subtle sweetness that plays against the Dijon mustard’s sharpness.
Apple cider does double duty here. Half goes in at the start to braise the lamb, building a fragrant, slightly sweet cooking liquid. The rest gets whisked with flour and stirred back in to thicken everything into a proper pie filling that won’t run all over the plate when you cut through the pastry.
Browning the lamb in batches is a must. Crowding the Dutch oven steams the meat instead of searing it, and you lose all that caramelized flavor that makes the filling taste rich and deep.
An egg wash brushed on the puff pastry gives it that glossy, bakery-worthy sheen.
Pro Tips
- Use a tart apple variety like Granny Smith or Braeburn. Sweet apples will make the filling cloying alongside the cider.
- Quarter the mushrooms rather than slicing them. They hold their shape better through the braise and add more satisfying bites.
- Let the filling cool slightly before topping with puff pastry. Hot filling makes the pastry soggy on the bottom before it has time to crisp.
- Cut a small vent in the pastry top so steam can escape. Without it, the pastry puffs unevenly.
Variations
- Swap lamb for beef chuck if you prefer a more traditional pot pie flavor.
- Add a handful of fresh thyme or rosemary to the braise for a more herbal, classic British profile.
- Replace apple cider with a dry hard cider for a boozier, more complex filling.
Ingredients
Directions
In a Dutch oven cook lamb, half at a time, in margarine and olive oil until brown.
Add the onions, mushrooms, 1 cup of the apple cider, coriander, mustard, and pepper.
Simmer, covered for 15 minutes.
Add carrots and apples.
Cook for 20 minutes more.
Stir together the flour and remaining apple cier.
Add to the hot mixture.
Cook and stir until thickened and bubbly.
Transfer to a 12×7×2-inch backing dish.
Roll pastry to a 12×10-inch rectangle.
Cut two 12x¾ inch strips.
Place each strip on long edges of baking dish .
Combine egg and light cream.
Brush tops of strips with egg mixture; cut remaining pastry to fit top of dish.
Place atop pastry strips; crimp edges.
Brush pastry with egg mixture.
Bake in a 400℉ (200℃) oven for 15 minutes.
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