November 16, 2021

Lamb and Chanterelle Mushroom Phyllo Pie


Prep Time

15 min

Cook Time

50 min

Total Time

1HR, 5min



American Lamb and Chanterelle Mushroom Phyllo Pie


  • 2 pounds ground American Lamb
  • 1 tablespoon salted butter
  • ​1 1/2 cups yellow onion, (chopped)
  • 1/4 cup cubed pancetta
  • ​2 tablespoons garlic, (minced)
  • 1 tablespoon tomato paste
  • 1/2 pound sliced fresh Chanterelle mushrooms (or any mushroom)
  • 1 tablespoon fresh rosemary, (chopped)
  • ​1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 fresh bay leaf
  • 1/4 cup port, or dry sherry
  • 1 tablespoon cornstarch
  • 1 1/2 cups broth of your choice
  • 10 Phyllo pastry sheets


Preheat the oven to 350 degrees F.

Heat a large pot over medium heat, and add the lamb.  Cook, stirring, until evenly browned, 3 to 5 minutes*.  Pour off some fat, (if desired).  Add the butter, the onion, tomato paste, pancetta, mushrooms, garlic, rosemary, and spices, and cook until the onions are soft, and the flavors have melded, 5 to 7 minutes.

*Note: USDA recommends ground lamb be cooked to an internal temp of 160 degrees F.

Deglaze the pot with the port, scraping any browned bits from the bottom of the pot. Sprinkle in the cornstarch, and pour in the broth.  Stir, and simmer until thickened. Remove and discard the bay leaf, and allow it to cool slightly.

Brush a 9-inch pie dish with olive oil, and layer sheets of phyllo pastry in the dish, turning it as you go, and brushing each sheet with olive oil until the phyllo has covered the entire dish. (Olive oil spray is great for this!) Pour in the lamb filling, and bring the overlap up, scrunching it around the edges.  Brush the Phyllo with olive oil, and bake until golden brown, 25 to 30 minutes. Serve warm with your favorite sides!

raw lamb and mushroom phyllo pie
American Lamb and Chanterelle Mushroom Phyllo Pie ingredients
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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