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Hearty Lamb & Rosemary Pie

Perfect for your Lamb Leftovers

5 - 6

Serves

15 mins

Prep Time

4 hrs

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Is there anything more comforting than a big hearty meat pie? This one ticks all the boxes for me; incredibly tasty, loaded with veges and using one of the most delicious cuts of lamb, the shoulder. All bundled up in a puff pastry shell, it’s as equally good for amid-week feast or when you’re entertaining

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High Iron

Low Sodium

tag

Lamb,

Casserole/Slow,

Lunch,

Dinner,

National Lamb Day,

Ingredients

Lamb

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800g Quality Mark lamb shoulder

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cut into 5-6cm chunks

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25g butter

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1 onion

finely chopped

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2 stems celery stalks

finely sliced

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1 red capsicum

chopped

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2 kūmara

peeled and chopped into 2.5cm chunks

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4 garlic cloves

chopped

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12cm stem fresh rosemary

leaves finely chopped

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2 cups beef stock

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1/2 cup tomato paste

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grated zest of 1 lemon

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2 anchovy fillets

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chopped

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2 large handfuls spinach

chopped

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3 tsp cornflour

mixed with 2 tbsp water

To assemble

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4-5 sheets puff pastry

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1 egg

whisked with a little milk

Method

To Make Filling

To Slow Cook

To Assemble & Serve

1

Preheat the oven to 140°C conventional bake.

2

Heat a little oil in a large frying pan over a high heat. When hot, season the lamb with salt and pepper, then fry in 2-3 batches until browed all over. Transfer to a casserole dish.

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Start Timer

3

Reduce the heat to medium, add the butter and a splash of oil along with the onion, celery, capsicum and kumara.

4

Cook, stirring, for about 10 minutes until everything is soft and starting to caramelise.

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Start Timer

5

Add the garlic and rosemary and cook for another couple of minutes.

6

Add the stock, tomato paste, lemon juice and zest and anchovies (if using) and stir to combine. Pour over the lamb and mix gently to combine.

7

Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ - 4 hours.

8

Remove from the oven and let cool slightly. Stir through the spinach and cornflour mixture. Taste and season as required.

9

Increase the oven temperature to 200°C fan bake (220°C conventional).

More info

Nutrition Information per Serving (304g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2407 (575)kJ

Protein

37.2g

Total Fat

31g

Saturated Fat

13.9g

Carbs

36.2g

Sugars

7.3g

Sodium

702mg

Iron*

3.4mg

* Percentage of recommended daily intake (Aust/NZ)

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