Hello, lovely readers! I’m thrilled to share with you a scrumptious recipe that’s perfect for a cozy meal at home: my Welsh Twist: Oven-Baked Lamb and Leek Pie with a Cheddar Crust.
When I think about comfort food, my mind instantly wanders to the beautiful rolling hills of Wales, where hearty, homely dishes are a cherished tradition. For today’s recipe, I’m taking inspiration from these Welsh classics and giving them my own spin. This pie is a celebration of tender lamb, savoury leeks, and plenty of mature cheddar cheese, wrapped up in a golden puff pastry crust. It’s the kind of dish that warms you from the inside out and is perfect for a family dinner.
Now, let’s talk ingredients. The stars of this dish are undoubtedly the lamb and leeks. Lamb shoulder is ideal because it becomes wonderfully tender when cooked, while leeks add a gentle, oniony sweetness that pairs beautifully with the rich meat. And, of course, we can’t forget the cheddar! Using a mature cheddar gives the pie a sharp, robust flavour that truly brings everything together.
Here’s what you’ll need:
Ingredients:
– 500g lamb shoulder, diced
– 2 large leeks, sliced
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 30g unsalted butter
– 2 tbsp plain flour
– 300ml lamb or beef stock
– 100ml milk
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp mustard powder
– Salt and pepper to taste
– 200g mature cheddar cheese, grated
– 375g puff pastry
– 1 egg, beaten (for egg wash)
Method:
1. Preheat your oven to 180°C (350°F).
2. In a large oven-safe skillet or casserole dish, heat 1 tablespoon of olive oil over medium-high heat. Add the diced lamb shoulder and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add the chopped onion, leeks, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Gradually add the stock and milk, stirring continuously to create a smooth, thickened sauce. Add the chopped rosemary, thyme, mustard powder, salt, and pepper. Bring to a simmer and allow to cook for 5 minutes until the sauce has thickened.
6. Return the browned lamb to the skillet, stirring to combine with the leek mixture. Remove from heat.
7. Sprinkle 150g of the grated cheddar cheese over the lamb and leek mixture, stirring gently to incorporate.
8. Roll out the puff pastry on a lightly floured surface to fit the top of the skillet or casserole dish. Place the pastry over the filling, trimming any excess and pressing the edges to seal. Cut small slits in the pastry to allow steam to escape.
9. Brush the beaten egg over the pastry to create a golden crust.
10. Sprinkle the remaining 50g of cheddar cheese over the pastry.
11. Place the skillet or casserole dish in the preheated oven and bake for 35-40 minutes, or until the pastry is golden brown and puffed.
12. Remove from the oven and allow to cool slightly before serving.
And there you have it! An absolutely delightful Welsh-inspired lamb and leek pie with a zingy cheddar crust. This dish has become a favourite in our home, and I’m sure it will in yours too. It’s hearty enough for a Sunday lunch but simple enough for a weeknight dinner. Plus, it’s a fantastic way to use up any leftover lamb from your fridge.
I hope you enjoy making this as much as I enjoyed creating it. If you give it a go, don’t forget to share your photos and comments below—I love seeing your culinary creations and hearing your feedback.
Happy cooking and cheers to delicious meals at home!
Ingredients
Ingredients:
– 500g lamb shoulder, diced
– 2 large leeks, sliced
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 30g unsalted butter
– 2 tbsp plain flour
– 300ml lamb or beef stock
– 100ml milk
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp mustard powder
– Salt and pepper to taste
– 200g mature cheddar cheese, grated
– 375g puff pastry
– 1 egg, beaten (for egg wash)
Method
1. Preheat your oven to 180°C (350°F).
2. In a large oven-safe skillet or casserole dish, heat 1 tablespoon of olive oil over medium-high heat. Add the diced lamb shoulder and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add the chopped onion, leeks, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Gradually add the stock and milk, stirring continuously to create a smooth, thickened sauce. Add the chopped rosemary, thyme, mustard powder, salt, and pepper. Bring to a simmer and allow to cook for 5 minutes until the sauce has thickened.
6. Return the browned lamb to the skillet, stirring to combine with the leek mixture. Remove from heat.
7. Sprinkle 150g of the grated cheddar cheese over the lamb and leek mixture, stirring gently to incorporate.
8. Roll out the puff pastry on a lightly floured surface to fit the top of the skillet or casserole dish. Place the pastry over the filling, trimming any excess and pressing the edges to seal. Cut small slits in the pastry to allow steam to escape.
9. Brush the beaten egg over the pastry to create a golden crust.
10. Sprinkle the remaining 50g of cheddar cheese over the pastry.
11. Place the skillet or casserole dish in the preheated oven and bake for 35-40 minutes, or until the pastry is golden brown and puffed.
12. Remove from the oven and allow to cool slightly before serving.
Enjoy your delightful Welsh Twist: Oven-Baked Lamb and Leek Pie with a Cheddar Crust!
