Irish Lamb Pie

This healthy lamb pie recipe uses tender Irish spring lamb which needs very little adding to it to make a delicious meal. Using filo pastry cuts out the fat that's in a traditional shortcrust topping, but keeps the satisfying flaky crunch. Cooking the meat in Guinness adds another quintessential Irish flavour. 196 calories and just 2.5% fat

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Lamb pie

Lamb pie

Nutritional Info

Fat per serving
Calories per serving


  • 2 onions, chopped
  • 200g lean diced lamb
  • 2 leeks, diced
  • 2 sticks celery, diced
  • 2 cloves garlic, crushed
  • 2 carrots, chopped
  • 150ml Guinness
  • 150ml vegetable stock
  • 1 tbsp gravy granules
  • 3 sheets filo pastry
  • fresh parsley, to serve

Cooking Instructions

  1. Preheat the oven to 200C, 400F, Gas Mark 6. Preheat a non-stick pan. Dry-fry the onion and garlic until the onion is lightly browned.
  2. Add the lamb and cook until sealed, seasoning with salt and black pepper. Add the vegetables, Guinness, stock and gravy granules mixing well.
  3. Cover and simmer for 30-35 minutes until the lamb is tender and the sauce reduced.
  4. Spoon into a pie dish and cover with strips of filo pastry lightly sprayed with oil spray.
  5. Bake in a preheated oven for 20 minutes until crisp. Serve with vegetables garnished with fresh parsley.


Use kitchen scissors to cut the pastry into strips.

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