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Lamb and rosemary pie
Lamb and rosemary pie
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Indulge in flavorful make-ahead pies with golden, crispy pastry and rich, savory fillings - a delicious time-saver straight from your oven.
Ingredients:
  • 27.30 gm olive oil
  • 1kg diced lamb
  • 1 brown onion, coarsely chopped
  • 1 garlic clove, crushed
  • 250g button mushrooms, halved
  • 400g can chopped tomatoes
  • 250ml (1 cup) beef stock
  • 250ml (1 cup) red wine
  • 44.40 gm tomato paste
  • 20.00 ml chopped fresh rosemary
  • Olive oil, to grease
  • 1 sheet (25 x 25cm) frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • Fresh rosemary sprig, to decorate
  • Steamed green round beans, to serve
Instructions:
  • In a large heavy-based saucepan over medium-high heat, heat one-third of the oil until shimmering. Season the lamb with salt and pepper, then cook half of it, turning occasionally, for 3-4 minutes until nicely browned. Transfer the lamb to a heatproof bowl. Repeat the process with the rest of the oil and lamb.
  • In the same pan, add the rest of the oil and sauté the onion, garlic, and mushroom until soft, about 4 minutes. Turn up the heat to high, then mix in the tomato, stock, wine, tomato paste, and chopped rosemary. Cover and bring to a boil.
  • Reduce heat to medium-low and add the lamb back to the pan. Cover and simmer for 1 hour. Uncover and simmer for an additional 30 minutes until the lamb is tender and the sauce thickens. Let it cool for an hour, then transfer to a bowl, cover with plastic wrap, and refrigerate for 1-2 hours until completely cooled.
  • 1. Preheat the oven to 200ºC. 2. Grease a 24cm pie dish with oil. 3. Spread the lamb mixture evenly into the dish. 4. Place the pastry on top, trimming any extra overhang. 5. Seal the edges with a fork and create decorative patterns. 6. Brush the top of the pie with egg wash. 7. Make a 4cm-wide cross on the pastry top. 8. Garnish with a sprig of rosemary. (Note: See instructions for freezing in the tips section.)
  • Bake until golden and puffed, about 40-45 minutes. Serve alongside steamed beans.

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