Haven't done it yet, but I think this pie would work well with lamb (and make - in effect - a shepherd's pie). You could make it as written. But if you have spices or dried herbs you like with lamb, use them to replace part or all of the 2 teaspoons of Montreal Steak Spice. And leave the other seasoning as is.
I used the pie crust recipe which I made the day before and stored it at the stage of the two separate portions. Today I rolled it out and prebaked the bottom shell for 10 minutes. I changed the filling to minced lamb with diced mushrooms, onions, and carrots with a little red wine. The seasoning was salt and pepper, dried thyme, dried rosemary, dried sage and bay leafs.
It turned out great but because I prebaked the bottom crust first, I couldn’t get it to pinch closed with the top dough, no big deal though. I don’t know how to over come that when I have to prebake the bottom shell.
Eve1- The herb combination sounds lovely! Don't have a solution for joining a prebaked bottom crust to an unbaked top crust. But yes, two alternatives. 1) bake bottom crust in advance if you need to. Then bake the top crust on the meat filling unattached to the bottom one - as a large disc or pieces. 2) prepare the whole pie in advance as written. Refrigerate (shorter time - max 2 days) or freeze (well wrapped, longer time, a month or two). Then remove and bake.
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You could make it as written.
But if you have spices or dried herbs you like with lamb, use them to replace part or all of the 2 teaspoons of Montreal Steak Spice.
And leave the other seasoning as is.
It turned out great but because I prebaked the bottom crust first, I couldn’t get it to pinch closed with the top dough, no big deal though. I don’t know how to over come that when I have to prebake the bottom shell.
The herb combination sounds lovely!
Don't have a solution for joining a prebaked bottom crust to an unbaked top crust.
But yes, two alternatives.
1) bake bottom crust in advance if you need to. Then bake the top crust on the meat filling unattached to the bottom one - as a large disc or pieces.
2) prepare the whole pie in advance as written. Refrigerate (shorter time - max 2 days) or freeze (well wrapped, longer time, a month or two).
Then remove and bake.