2011 Cooking Club Week 21 - Kerry Lamb Pie with Roasted Parsnips - Also Veggie Option

Sorry for the delay in this – lot going on & a Leaving Cert student in the house!
This is a recipe that we got in the 1st book from Roly’s Bistro. It is a book that we have used quite a few recipes from. This has been very well received by family and visitors alike over the last few years,

The roasted parsnips are very important and are added in late on. Overall, we add in more vegetables than is in the orginal Roly’s recipe which stretches the meat as we usually use the more expensive lamb steaks.

750 g leg of lamb or lamb steaks cut into cubes.
3 Bay Leaves or bouquet garni.
Button Mushrooms (about 20)
4 carrots
2 large onions
6 sticks celery
750 ml chicken or vegetable stock
250 ml white wine
1 teaspoon gravy browning
2 dessertspoons tomato puree
20g butter
2 large or 4 small parsnips, diced
Puff pastry
1 egg
Pie dish, 2-2.5 inches deep. Big enough for 6 portions.


Chop vegetables into chunky pieces. Cut mushrooms in half and sauté in a little butter and set aside.

Seal the lamb in a hot saucepan with a little oil,


By agorm1 at 2011-06-06

Add onion and fry for a few minutes before adding the other vegetables EXCEPT THE PARSNIPS.


By agorm1 at 2011-06-07

The parsnips will be added later. Cook the lamb and vegetables for about 5 minutes and add the tomato puree and cook for another 2-3 minutes.

After that pour in the chicken stock, white wine and gravy browning. Add in bay leaves or bouquet garni and bring to boil and simmer for 1 to 1.5 hr on low heat.


By agorm1 at 2011-06-06

Add in mushrooms. Take out bay leaves / bouquet garni.

Have oven heating to 200°C or gas Mark 5.

Pan-fry the chopped parsnips in butter until tender.


By agorm1 at 2011-06-06

Roll out pastry slightly bigger than Pie Dish. Ladle lamb mixture into the pie dish to ¾ full. Then top with the parsnips and cover with pastry.


By agorm1 at 2011-06-07

To help the pastry stick you can cover the rim of the dish with pastry and then wet it before covering with pastry.


By agorm1 at 2011-06-06


By agorm1 at 2011-06-06

Optional you can brush with beaten egg, it gives a glaze but too much can soften the pastry.

Bake for 20 minutes until pastry is golden brown.


By agorm1 at 2011-06-06

Serves 6 approx.

We have a vegetarian in our house so we also do a smaller dish alongside the main dish in which we do a reduced size version without the lamb but also add in peppers courgettes and other vegetables and make the rest of the pie as in the recipe.


By agorm1 at 2011-06-06

Enjoy!!!