Better Homes And Gardens Lamb Pie Recipes

Lamb and rosemary pies

40m prep
1h 15m cook
makes 4

Recipe may contain gluten, milk, soy, egg and wheat.

These pies are perfect comfort food. Make extra and put them in the freezer for a night when you need a break.

13 Ingredients
4 Method Steps

13 Ingredients

3 sprigs rosemary
2 tbsp olive oil
600g diced lamb leg, cut into 2cm pieces
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 tbsp plain flour
1 tbsp tomato paste
1/2 cup red wine
1 1/2 cups Massel beef stock
olive oil cooking spray
2 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
Select all ingredients

4 Method Steps

Remove leaves from 2 rosemary sprigs. Cut remaining sprig into 4. Set aside. Heat oil in a saucepan over medium-high heat. Add lamb. Cook, stirring often, for 5 minutes or until browned. Remove to a plate.
Add onion, garlic, carrot and rosemary leaves to pan. Cook, stirring, for 5 minutes or until tender. Add flour. Cook, stirring, for 2 minutes. Combine tomato paste, wine and stock in a jug. Add to pan. Cook, stirring, until sauce comes to the boil. Return lamb to pan. Reduce heat to medium-low. Cook, uncovered, for 30 minutes or until lamb is tender. Set aside to cool.
Preheat oven to 200°C. Spray four 3/4-cup capacity Texas muffin holes with oil. Cut two 15cm rounds and two 9cm rounds from each pastry sheet. Use large rounds to line muffin holes. Fill with lamb mixture. Brush edges with water. Top with remaining pastry rounds. Press edges to seal. Brush tops with egg. Press in rosemary sprigs.
Bake for 30 minutes or until golden. Cool for 5 minutes. Run a knife around pie edges to loosen. Remove from pan. Serve.

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Recipe Notes

To freeze: Allow to cool for 30 minutes. Place, in a single layer, in an airtight container. Freeze for up to 6 weeks. To reheat: Thaw in the fridge for 12 hours. Place pies on a baking tray and heat in a 180°C oven for 15 minutes.

Image by Mark O'meara