Hearty Lamb & Rosemary Pie

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Is there anything more comforting on a chilly winter evening 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

Excellent source of iron

Ingredients

Lamb

800g Quality Mark diced lamb shoulder
25g butter
1 onion, finely chopped
2 sticks celery, chopped
1 red capsicum, chopped
2 medium orange kumara, peeled and diced
4 cloves garlic, chopped roughly
3 tablespoons fresh rosemary, chopped
2 cups Campbell’s Real Stock - Beef
½ cup tomato paste
Zest of 1 lemon plus 1 tablespoon juice
2 anchovies, chopped (optional)
2 cups chopped spinach
3 teaspoons cornflour mixed with 2 tablespoons water

To assemble

4-5 pre-rolled pastry sheets (or 2x 400g blocks)
1 egg beaten with 1 tablespoon milk

Method

Preheat the oven to 140°C conventional bake.

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.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 304g

Energy kJ (kcal)	2407 (575)
Protein (g)	37.2
Fat (g)	31.0
Saturated (g)	13.9
Carbohydrate (g)	36.2
Sugars (g)	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?