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Lamb Pie

A savory pie filled with lamb chops, grated bread, hard-boiled eggs, and water, topped with pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Lamb Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the filling

  1. Fill a pie dish with lamb chops and grated bread.

  2. Chop the hard-boiled eggs and layer them over the meat, seasoning each layer with salt and pepper.

  3. Add ⅔ cup of water to the dish.

Bake

  1. Cover with a light pie crust and bake until golden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Lamb + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Lamb + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,204 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb chops
Provides the main meat, which cooks gently in its own juices under the crust.
Grated bread
Absorbs meat juices and helps hold the filling together.
Hard-boiled eggs
Add richness and a firm, sliced texture between the layers of meat.
Pie crust
Traps steam to keep the filling moist and browns in the oven.

The step that matters

Cover with a light pie crust and bake until golden.. The sealed crust traps steam so the lamb cooks through in its own juices. Browning shows the crust is set, but the filling should be checked for doneness rather than judged by colour alone.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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