The history of pie dates back to ancient civilizations, with early pies being filled with honey and fruit. The ancient Egyptians are credited with the invention of the first pie crust, which was used as a cooking vessel for filling. The ancient Greeks and Romans also made pies, often filling them with honey and fruits. In the Middle Ages, pies were typically filled with meat and vegetables, and were a staple food for the working class.

Lamb Pie

Cooking a delicious lamb pie is a great way to enjoy a hearty meal. The savory filling and flaky crust make it a satisfying dish that is perfect for a cold winter evening. Here is a simple recipe for how to make a lamb pie at home.

To start, you will need a few ingredients. For the pie crust, you will need:

• 2 cups of all-purpose flour
• 1 teaspoon of salt
• 1 cup of cold unsalted butter, cut into small pieces
• 6-8 tablespoons of ice water

For the lamb filling, you will need:

• 1 tablespoon of olive oil
• 1 medium onion, chopped
• 1 pound of ground lamb
• 1 tablespoon of fresh thyme leaves
• 1 tablespoon of all-purpose flour
• 1 cup of beef broth
• 1/2 cup of frozen peas
• Salt and pepper to taste

First, make the pie crust. In a medium bowl, whisk together the flour and salt. Add the butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, a tablespoon at a time, mixing until the dough comes together. Gather the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes.

While the dough is chilling, prepare the lamb filling. In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes. Add the ground lamb and cook, breaking it up with a spoon, until it is browned. Stir in the thyme and flour, then add the beef broth and peas. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened. Season with salt and pepper to taste.

Preheat the oven to 400°F (200°C). Roll out the pie crust dough on a lightly floured surface and transfer it to a 9-inch pie dish. Spoon the lamb filling into the pie crust and spread it evenly. Roll out the remaining dough and use it to cover the top of the pie. Crimp the edges to seal the crust. Use a sharp knife to cut a few slits in the top of the pie crust to allow steam to escape.

Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 10-15 minutes before serving.

This lamb pie is sure to be a hit with your family and friends. The savory filling and flaky crust make it a satisfying and satisfying meal.

Pigeon Pot Pie

A Pigeon Pot Pie features a flaky crust made with butter, layered over a filling of pigeon meat and vegetables. The filling is typically made by cooking the pigeon meat and vegetables in a rich sauce made from flour, chicken broth, milk, and seasonings. The pie is then topped with a crust and baked until golden brown, resulting in a hearty and flavorful dish that is perfect for a cold day. Pigeon Pot Pies have a long history, dating back to ancient civilizations where they were filled with honey and fruit. Today, they are a delicious and satisfying meal that is enjoyed by people all around the world.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and diced
• 1/2 cup ice water
• 2 cups pigeon meat, cooked and shredded
• 1 onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/2 cup chicken broth
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup heavy cream

Instructions:

1. To make the crust, combine the flour and butter in a large mixing bowl. Use your hands or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add the ice water, a few tablespoons at a time, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
3. Preheat your oven to 375°F (190°C).
4. In a large saucepan, heat a tablespoon of oil over medium heat. Add the onion, carrots, and peas and cook until the vegetables are tender, about 5-7 minutes. Add the garlic and cook for another minute.
5. In a small bowl, whisk together the flour, chicken broth, milk, thyme, salt, and black pepper. Pour the mixture into the saucepan and stir until the sauce thickens, about 2-3 minutes. Add the pigeon meat and stir to combine.
6. Roll out the pie dough on a lightly floured surface to fit the top of a 9-inch pie dish. Place the dough over the filling in the saucepan, pressing the edges to seal. Cut a few slits in the top of the crust to allow steam to escape.
7. Brush the top of the pie crust with heavy cream and bake for 30-35 minutes, or until the crust is golden brown. Let the pie cool for 10 minutes before serving.

Shepherd’s Pie

Shepherd’s Pie is a traditional British dish that is made with a mixture of ground lamb or mutton and vegetables, topped with a layer of mashed potatoes and baked until golden brown. The dish is believed to have originated in the 18th century as a way to use up leftover meat and vegetables. Today, it remains a popular and comforting meal that is enjoyed by people all around the world.

To make a classic Shepherd’s Pie, you will need the following ingredients:

• 1 1/2 pounds ground lamb or mutton
• 2 carrots, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 cup beef broth
• 1/4 cup all-purpose flour
• Salt and black pepper, to taste
• 4 cups mashed potatoes
• 1/2 cup grated cheddar cheese (optional)

To make the Shepherd’s Pie, start by preheating your oven to 375°F (190°C). In a large skillet, heat a tablespoon of oil over medium heat. Add the ground lamb or mutton and cook until it is browned, breaking it up into small pieces as it cooks. Add the carrots, onion, and garlic to the skillet and cook for another 5 minutes, or until the vegetables are tender. Stir in the peas, tomato paste, thyme, and beef broth and bring to a simmer.

In a small bowl, whisk together the flour and a few tablespoons of water to form a slurry. Pour the slurry into the skillet and stir until the sauce thickens. Season the mixture with salt and black pepper to taste.

Transfer the meat and vegetable mixture to a 9-inch pie dish and top with the mashed potatoes, spreading them evenly to cover the filling. If you like, sprinkle the grated cheddar cheese over the top of the mashed potatoes.

Bake the Shepherd’s Pie for 30-35 minutes, or until the top is golden brown and the filling is bubbly. Let the pie cool for 10 minutes before serving.

Enjoy your Shepherd’s Pie! It is a delicious and satisfying meal that is perfect for a cold day. You can serve it with a simple green salad or steamed vegetables on the side.