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Hearty Lamb & Rosemary Pie
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.
Prep: 15 mins
Cook: 4 hours
Serves 5-6
Good source of iron
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IngredientsLamb
To assemble
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Method |
Nutrition Information Per Serving
Serving size: 304g| Energy kJ (kcal) | 2407 (575) |
| Protein (g) | 37.2 |
| Fat (g) | 31.0 |
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Saturated (g)
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13.9 |
| Carbohydrate (g) | 36.2 |
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Sugars (g)
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7.3 |
| Sodium (mg) | 702 |
| Iron (mg) | 3.4 |
| Zinc (mg) | 8.4 |
| Vitamin B12 (ug) | 3.4 |
| Vitamin D (ug) | 0.4 |
| Selenium (ug) | 8.7 |
Homemade pies are the perfect answer for an all-in-one nourishing dish with a good balance of lean meat and vegetables.
- Make sure the pan is nice and hot when you sear the meat, and don’t overcrowd the pan or it will stew rather than sear.
- You can make the filling in advance and keep it in the fridge for a few days until you need it.
- You can make this dish in a slow cooker, on low for 8 hours or high for 6 hours. If the sauce needs thickening at the end of cooking, simmer in a saucepan with 2 teaspoons of cornflour with ¼ cup water.
- Do you know New Zealand beef and lamb contains a little omega-3 which is important for heart, brain and eye health?
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Lamb
Cut the lamb shoulder into large 5-6cm chunks.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).
To assemble
Line 4-6 greased small pie dishes (or one large dish) with pastry. Add the filling, brush the bottom pastry edges with some of the egg, cover with a pastry lid and press to seal. Brush the top with egg and cut a couple of air holes. Bake in the lower half of the oven for 20-30 minutes, or until the pastry is dark golden brown and cooked through.To serve
Serve with a salad and tomato relish or chutney.