Old-fashioned lamb and celeriac pie

  • 3 hrs cooking
  • Serves 6
  • Print


Old-fashioned lamb and celeriac pie
  • 1.25 kilogram diced lamb shoulder
  • 1/2 cup (75g) plain (all-purpose) flour
  • 2 tablespoon olive oil
  • 1 large_piece (200g) brown onion, chopped
  • 1 large_piece (180g) carrot, chopped
  • 750 gram celeriac (celery root), trimmed, chopped coarsely
  • 1 1/2 cup (375ml) salt-reduced beef stock
  • 2 teaspoon chopped fresh thyme
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 1 egg, beaten lightly
  • 1 1/2 cup (225g) plain (all-purpose) flour
  • 125 gram butter, chopped coarsely
  • 1 egg yolk
  • 2 tablespoon iced water, approximately


Old-fashioned lamb and celeriac pie
  • 1
    Toss lamb in flour, shake away excess. Heat oil in large saucepan, cook lamb, in batches, until browned. Remove from pan.
  • 2
    Add onion, carrot and celeriac to pan, cook, stirring, 5 minutes. Return lamb to pan with stock and herbs, simmer, covered, about 2 hours or until tender. Season to taste, cool.
  • 3
    Meanwhile, make shortcrust pastry. Process flour and butter until crumbly. Add egg yolk and most of the water, process until ingredients just come together. Knead pastry on floured surface until smooth, enclose with plastic wrap, refrigerate 1 hour.
  • 4
    Preheat oven to 180°C (160°C fan forced).
  • 5
    Spoon lamb mixture into 2-litre (8-cup) ovenproof dish, place on oven tray.
  • 6
    Roll pastry between sheets of baking paper until large enough to cover top of dish. Brush edge of dish with egg. Place pastry over filling, trim edge, pinch edge in decorative pattern. Brush pastry with egg. Bake about 35 minutes or until browned.


Ask the butcher for lamb shoulder as what is sold as diced lamb is sometimes from the leg and will not be as tender.

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