Guinness Lamb Pie

This one's for Wilkins; it's a Pi Day / St. Patrick's Day twofer.


  • 1 lb. stew lamb
  • 1 onion
  • A few tbsp diced tomatoes (whatever was left in the can you used for pasta the other night)
  • 1 clove garlic
  • 6-8 ice cubes of broth - I make broth from whatever bones and scraps I have left over after other cooking, and freeze it in ice cube trays for easy use later. Fortuitously, my most recent batch was mostly lamb ribs and onion butts.
  • ~1/2 pint Guinness
  • Salt, pepper, and MSG to taste
  • 1 cup white flour
  • 1/2 cup whole wheat flour
  • 8 tbps (1 stick) butter
  • 2 1/2 tbsp vegetable shortening, and when I realized that we were out of shortening, I added some lard, too.
  • Small amount of ice water

Heat a skillet with a small amount of oil over medium-high heat. Brown the lamb meat for a few minutes - not to cook it through, just to get those delicious Maillard reactions happening on the surface. Put it in a crock pot with the rest of the stew ingredients on low overnight.

Cut the fat into the flour. Add the ice water a little bit at a time, mixing it in with a folding motion, until the fatty flour turns into dough. Form it into a couple of patties and chill overnight. Or, just use a premade savory pie crust, or some canned biscuit dough or something.


When you get up in the morning to make your other pies, stir in 1/3 to 1/2 cup flour as a thickening agent and turn the crock pot to high.

Roll out the crust and assemble the pie.

Bake in a 425 ºF oven for 20-30 minutes, until the crust is poofy golden brown.


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Mmmm. Looking good. I'll have to share this with my friends at Shepherds Hey Farm in Clifton Park, NY. They raise all natural lamb that is fattened on the spent mash from a local brew pub -- the tastiest, sweetest lamb I've ever eaten.