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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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
- 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.
- Add the lamb and cook until sealed, seasoning with salt and black pepper. Add the vegetables, Guinness, stock and gravy granules mixing well.
- Cover and simmer for 30-35 minutes until the lamb is tender and the sauce reduced.
- Spoon into a pie dish and cover with strips of filo pastry lightly sprayed with oil spray.
- 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.