Lamb and Vegetable Pie Recipe

The filling of this delicious lamb and vegetable pie recipe is a mixture of lean minced lamb, fresh mint leaves with carrots, swede and peas in a gravy.

I baked this pie with buckwheat pastry which gives the pie a real nutty rustic flavour, shortcrust pastry can be instead if desired.

For this lamb and vegetable pie recipe rather than 'neatly' cut around edges of the pie I tore the edges off to give it a real rustic home baked look, so when I served the pie hot out of the oven on a wooden board I felt like I should have been in an old fashioned cottage with a log fire place, it felt really home baked!

My lamb and vegetable pie recipe is gluten free and wheat free.

Ingredients for Lamb and Vegetable Pie Recipe
Jeenas Buckwheat Pastry Recipe
1 Pack Lean Minced Lamb
2 Large Carrots (diced)
1/4 Swede (diced)
1 Onion (diced)
300g Tin Garden Peas
1 Small Leek (diced)
Handful Fresh Mint (torn with hands)
Gravy Granules
Salt and Pepper
Olive Oil

"Note..Buckwheat pastry is a lot thicker than shortcrust pastry so is cooked for different times etc...if you make this pie with shortcrust wheat pastry then add cook the pie as my Cheshire pie recipe"

Getting Started on Jeenas Gluten Free Lamb and Vegetable Pie Recipe

Take the carrots, swede and leeks bring to the boil then simmer on a medium heat until they turn soft in texture.

Fry and brown the lamb mince in a wide frying pan.

Drain the fat off the lamb and place in a dish to use shortly.

In the same frying pan cook your onions for a few minutes.

Drain the water off the boiled vegetables into a jug, keep the water for the gravy and place the drained vegetables into the frying pan with the onions.

In a separate pan make gravy with 300ml of the vegetable water.

Pour into the vegetables.

Add the minced lamb.

Add a little salt(optional, if added only add a little as gravy granules are salty) pepper and fresh mint leaves.

Place the lamb and vegetable pie filling in a wide flat dish to cool a little.

Roll out the buckwheat pastry to a large round and line a greased and floured pie dish.

Place into a hot oven at 220C for 3-4 minutes, then take out.

Make sure there is not too much excess gravy in your pie filling then add the cooled down lamb and vegetable pie filling.

Wet all the edge of the outer pie crust by dipping your fingers in water and dabbing them onto your buckwheat pastry.

Roll out another flat round that is much larger than the pie dish, place on top.