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Hearty lamb pie with rosemary potato dumplings
Hearty lamb pie with rosemary potato dumplings
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Savory Lamb and Potato Pie with Rosemary: A match made in hearty heaven.
Ingredients:
  • 600g potato, peeled, cubed
  • 20.60 gm milk
  • 15.00 gm butter
  • 20.00 ml rosemary paste
  • 4.60 gm olive oil
  • 2 leeks (white part only), trimmed, washed, thinly sliced
  • 1 large carrot, peeled, finely diced
  • 2 tsp minced garlic
  • 500g lamb mince
  • 20.00 ml plain flour
  • 1 tsp dried mixed herbs
  • 2 dried bay leaves
  • 382.50 gm chicken style liquid stock
  • 69.38 gm tomato paste
  • 3 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
Instructions:
  • 1. Preheat your oven to 200C/180C fan-forced. 2. In a large pan over high heat, cover the potato with cold water, bring to a boil, and cook for 12 minutes until tender. 3. Drain the potato and transfer it to a bowl. 4. Add milk and 2 teaspoons of butter, then mash the potato. 5. Stir in the rosemary and cover to keep warm.
  • Next, warm the rest of the butter and oil in a large frying pan over medium-high heat. Add leek, carrot, and garlic, and sauté for 5 to 6 minutes until the leek is tender. Introduce the mince and cook for another 5 minutes until it browns, breaking it up with a wooden spoon. Sprinkle in the flour, then add herbs, bay leaves, stock, and tomato paste. Stir well to combine. Lower the heat and let it simmer for 5 to 10 minutes until the sauce thickens. Remove from heat, discard the bay leaves, and let it cool slightly.
  • Prepare a baking tray with parchment paper. Spoon generous tablespoons of mashed potato onto the tray. Bake until the potato turns golden brown, for about 10 to 15 minutes.
  • Preheat oven with a baking tray inside. Grease a 3cm deep, 24cm round (top) pie dish. Line the dish with 2 slightly overlapping pastry sheets, pressing along the seam to secure and allowing the excess pastry to overhang.
  • Spread mince mixture evenly over pastry base. Layer with warm potato dumplings. Cover with the remaining sheet of pastry, sealing the pie by rolling up the edges to form a thick crust. Brush the top of the pie with egg wash and create a small slit for steam to escape. Place the pie on a preheated baking tray in the oven and bake for 20-30 minutes until golden brown. Allow the pie to rest for 5 minutes before serving with any extra dumplings on the side.

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