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Lamb shawarma pie recipe

Refuge recipes: lamb shawarma pie

So, by now you’ll have made our lamb shawarma recipe, right? And you’re thinking, flatbreads are cool, but what else can I eat this amazing lamb with? Well, we’re here with lamb shawarma 2.0 – and it’s a pie.

British Pie Week runs from 2-8 March and—obviously—it’s all about celebrating the best of British pies. Yes, we know, it’s not a pastry pie – but we’re all about pie inclusivity here, and this jazzed up shepherds pie is not to be sniffed at.

If you give Executive Chef Paul Beckley’s recipe a go, don’t forget to tag us on socials. We want to see a bunch of beautiful pies the length and breath of the country.

Lamb shawarma pie recipe

Serves 4 


For the lamb shawarma
2kg bone-in lamb shoulder
20g garam masala
2g smoked paprika
2g chilli powder
2g ground ginger
2g onion powder
1g ground clove
1g ground cardamom
1g ground cinnamon
2g chilli flakes

For the pie
50g onion, finely chopped
50g carrot, finely chopped
200ml good quality beef stock
1.5kg King Edward or Maris Piper potatoes, peeled and roughly chopped
125ml whole milk
125ml double cream
100g butter
25g grated Parmesan


For the lamb shawarma
1. Combine all of the spices together and rub all over the lamb shoulder. Wrap in clingfilm or put in an airtight container and leave to marinate in the fridge for 12 hours.
2. Once you’re ready to get cooking, pre-heat the oven to 150°C (130°C fan/gas mark 2).
3. Place the lamb shoulder into a deep casserole dish or ovenproof pan with 300ml water. Cover with a lid or tin foil and roast for 4 hours or until the meat falls apart. If the lamb starts to dry out during the cooking time, don’t be afraid to add a little more water.
4. Once cooled a little, gently pull the lamb apart into small pieces with two forks.

For the pie
1. In a large pan, gently sweat the onions and carrots until softened.
2. Add the lamb and deglaze the pan with the beef stock. Then add to a baking dish – enamel, glass or ceramic are fine. You can even use two or four small dishes if you’d like smaller portions.
3. Put the potatoes into a pan with cold water, add a dash of salt and bring to a boil. Cook until soft (about 15 minutes), drain, and leave to stand until the potatoes dry out. Ideally put them through a potato ricer to a get a super smooth mash, but a potato masher will do the job too.
4. In a medium-sized pan, warm the milk and cream on a low heat. Add to the potatoes and beat in until completely combined, then add the butter and mix again.
5. Season to taste, add on top of the filling and top with grated Parmesan.
6. Heat your oven to 200°C (180°C fan or gas mark 6) and cook for about 20 minutes, or until golden.