Hearty Lamb & Rosemary Pie
Perfect for your Lamb Leftovers
5 - 6
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
Rate this recipe
National Lamb Day,
800g Quality Mark lamb shoulder
cut into 5-6cm chunks
2 stems celery stalks
1 red capsicum
peeled and chopped into 2.5cm chunks
4 garlic cloves
12cm stem fresh rosemary
leaves finely chopped
2 cups beef stock
1/2 cup tomato paste
grated zest of 1 lemon
2 anchovy fillets
2 large handfuls spinach
3 tsp cornflour
mixed with 2 tbsp water
4-5 sheets puff pastry
whisked with a little milk
To Make Filling
To Slow Cook
To Assemble & Serve
Preheat the oven to 140°C conventional bake.
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.
Reduce the heat to medium, add the butter and a splash of oil along with the onion, celery, capsicum and kumara.
Cook, stirring, for about 10 minutes until everything is soft and starting to caramelise.
Add the garlic and rosemary and cook for another couple of minutes.
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.
Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ - 4 hours.
Remove from the oven and let cool slightly. Stir through the spinach and cornflour mixture. Taste and season as required.
Increase the oven temperature to 200°C fan bake (220°C conventional).
Nutrition Information per Serving (304g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)