Welsh Dragon Pie
Dive into a feast of bold flavors with this rustic Welsh Dragon Pie, a hearty dish brimming with tender lamb, caramelized leeks, and a fiery kick of red chili. Encased in a golden, buttery shortcrust pastry, this pie brings traditional Welsh comfort food to your table with a modern twist. The filling is simmered to perfection with baby potatoes, carrots, and a fragrant blend of rosemary and thyme, all enriched by a savory stock and a touch of Worcestershire sauce for depth. Perfect for cozy family dinners or special gatherings, this satisfying lamb pie offers a rich, warming meal that pairs beautifully with a simple side of steamed greens or buttery mashed potatoes. Indulge in this homemade delight that balances spice and savory goodness with every forkful!
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Recipe Information
Ingredients
- 500 g boneless lamb shoulder
- 2 tbsp olive oil
- 2 large leeks
- 1 small red chili
- 3 cloves garlic cloves
- 200 g baby potatoes
- 2 medium carrots
- 1 sprig fresh rosemary
- 1 tsp fresh thyme
- 1 tbsp all-purpose flour
- 500 ml beef or lamb stock
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 0.5 tsp black pepper
- 400 g shortcrust pastry
- 1 large egg
Instructions
Preheat the oven to 200°C (390°F).
Dice the lamb shoulder into small bite-sized pieces, about 2 cm (3/4 inch).
Heat 1 tbsp of olive oil in a large, heavy-bottomed pan over medium-high heat. Brown the lamb pieces in batches, ensuring they get a nice crust. Set the lamb aside.
Trim and slice the leeks into thin rounds. Finely chop the red chili and garlic. Dice the carrots and baby potatoes into small cubes.
Add the remaining 1 tbsp of olive oil to the same pan. Sauté the leeks, garlic, and chili over medium heat until softened, about 5 minutes.
Stir in the carrots, baby potatoes, rosemary, and thyme. Cook for 3 minutes, then sprinkle in the flour and stir well to coat the vegetables.
Gradually pour in the stock, stirring constantly to avoid lumps. Add the browned lamb back to the pan along with the Worcestershire sauce, salt, and black pepper. Simmer the mixture gently for 30 minutes, or until the lamb is tender and the sauce has thickened.
Roll out the shortcrust pastry on a floured surface to about 3 mm (1/8 inch) thick.
Transfer the lamb mixture into a pie dish and cover with the pastry, trimming off any excess. Press the edges of the pastry to seal and crimp for decoration.
Beat the egg in a small bowl and brush it over the top of the pastry to give it a golden finish.
Cut a small slit in the center of the pastry to allow steam to escape, then bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp.
Let the pie cool for 5-10 minutes before serving. Enjoy your hearty Welsh Dragon Pie!
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 14.4 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 215 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
