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Keto Slow Cooked Lamb Crusty Pie
Keto Slow Cooked Lamb Crusty Pie
Comforting, tasty hot lamb pie with soft juicy meat inside and crusty, crumbly pastry outside smothered with a hearty gravy.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Slow Cooking Time 6 hrs
Total Time 7 hrs
Course Main Dish
Cuisine Atkins', Keto, Paleo, Paleo-ish
Servings 4 people
Calories 759 kcal



  • 600 g boneless lamb shoulder (1.3 lb)
  • 1 tbsp ghee (or butter)
  • 1 tsp salt
  • 450 ml lamb stock (2 cups)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp dried mint

Pie Pastry

  • 165 g almond flour (1½ cups)
  • 1 medium egg
  • tbsp ghee (or butter)
  • 1/4 tsp salt
  • ½ tsp melted ghee (or butter)


Slow Cooking the Lamb

  • Turn the slow cooker setting to low.
  • Melt the ghee in a medium frying pan on the hob over the highest heat. (I use number 9.)
  • Remove the netting from the lamb shoulder and roll it out.
  • Rub the salt all over the lamb.
  • When the ghee is hot, sear all sides of the lamb shoulder.
  • Place the lamb into the slow cooker.
  • Remove the pan from the heat and wait 5 minutes until it cools a little.
  • Add the lamb stock to the pan and use the liquid to scrape bits from the pan.
  • Add the onion powder, garlic powder and dried mint to the stock and mix.
  • Pour the stock into the slow cooker.
  • Cook on low for 6 hours.

To Make the Pie

  • Pre-heat a fan-assisted oven to 180° C (or 350°F).
  • Mix the almond flour, egg, salt and the 1½ tbsp of ghee to make a pastry.
  • Roll out the pastry to the approximate size of a 22cm X 22cm (9x9inch) dish.
  • Remove the lamb from the slow cooker and cut the meat into small pieces.
  • Add the lamb pieces to the pie dish and add 240ml (1 cup) of the lamb juice from the slow cooker. Leave the rest of the lamb juice in the slow cooker on warm, you will need it once the pie cooks.
  • Cut the pastry into 2 or 4 pieces. Transfer the pieces across to cover the lamb until all the pastry is used and the pie is completely covered.
  • Brush over the top of the pastry with the ½tsp of ghee, using a pastry brush.
  • Bake at 180°C (or 350°F) for 30 mins.
  • Serve with the remaining juices from the slow cooker as a gravy.


Net Carbs: 4.8g


Serving: 333gCalories: 759kcalCarbohydrates: 9.7gProtein: 45gFat: 62gSaturated Fat: 20gPolyunsaturated Fat: 8gMonounsaturated Fat: 29gTrans Fat: 2gCholesterol: 201mgSodium: 1345mgPotassium: 715mgFiber: 5gSugar: 2gVitamin A: 338IUVitamin C: 0mgCalcium: 153mgIron: 5mg
Keyword almond flour, dried herbs, lamb, low carb, low net carb
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