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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