Gluten-free Easter lamb pie

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Swap the usual roast dinner this Easter for Victoria's stunning lamb pie recipe, made with golden and crumbly gluten-free pastry so that everyone can enjoy the feast. Adding anchovies to the filling is an optional step, but their salty, umami taste adds a fantastic depth of flavour and pairs perfectly with tender, slightly sweet spring lamb.

First published in 2019




Lamb pie filling

For the gluten-free pastry

  • 200g of gluten-free plain flour
  • 1 pinch of salt
  • 100g of butter, chilled and diced
  • 1 egg, beaten
  • 1 dash of milk


  • Pie dish
  • Pie funnel
  • Pastry brush


To make the filling, season the lamb generously and sear it in a little olive oil in a hot skillet or sauté pan. Once nicely browned, remove the meat from the pan and set aside
  • 450g of leg of lamb, or shoulder, cut into cubes
  • olive oil
Tip the chopped onions into the same pan (there’s no need to wash it) and fry them on a low-medium heat for around 10 minutes, or until soft and just beginning to colour. Next, stir in the garlic and the anchovy fillets (if using). Gently mash the anchovies with the back of your spoon
Tip the lamb back into the pan and scatter over the flour. Stir well until all the meat is well coated in the flour and continue to cook, stirring constantly, for a couple of minutes
  • 2 tbsp of gluten-free plain flour
Add the stock, lemon zest, lemon juice and herbs, and give everything a good stir. Leave the lamb to gently simmer for about 60–90 minutes, or until the meat is tender
  • 3 bay leaves
  • 750ml of lamb stock, or chicken stock
  • 1 lemon, finely zested and juiced
  • 4 sprigs of oregano, leaves picked and chopped
In the meantime, make the pastry. Place the flour and salt in a large mixing bowl and stir to combine. Next, add the diced cold butter and rub it into the flour. Finally, mix in the egg and knead until you are left with a soft and slightly damp dough. Wrap and leave to rest in the fridge for 1 hour
  • 1 egg, beaten
  • 200g of gluten-free plain flour
  • 1 pinch of salt
  • 100g of butter, chilled and diced
Preheat the oven to 200°C/gas mark 6 (or preferably 180°C fan)
Roll out the chilled pastry on a lightly floured work surface until it is roughly the thickness of a £1 coin and large enough to cover the top of the pie dish with some overhang
Once the lamb is tender, taste for seasoning and adjust if necessary. Spoon the lamb into a pie dish with a pie funnel in the centre. Brush the edges of the dish with milk
Use the rolling pin to lift the pastry and lay it over the pie dish. Use a knife to cut a hole in the pastry to allow the pie funnel to peek through, then press the edges down, using your thumb and fingers to gently crimp the edges. Trim the edges and use the pastry offcuts to make leaves, letters, or any other decoration you wish; use a little milk to stick them to the pie lid
Bake for 30–35 minutes, or until the pastry is golden and dry to the touch

Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.

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