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Lamb and Rosemary Pie
An Australian deep-dish lamb and rosemary pie under a golden puff pastry lid. Cooling the lamb filling completely before topping it with pastry stops the base turning soggy and the pastry melting instead of puffing.
Total time
140 min
Prep
20 min
Cook
120 min
Difficulty
medium
Cuisine
Australian
Ingredients
900glamb shoulder, cubed
2large carrots, diced
2large onions, diced
4 clovesgarlic, minced
2 tbsptomato paste
1 cupred wine
1 cuplamb or chicken stock
2 tbspplain flour
2 sprigsfresh rosemary
salt and pepperto taste
2 tbspolive oil
1 sheetpuff pastry
1egg, beaten
Instructions
1
Brown lamb. Add onion, carrot and garlic.
2
Stir in flour and tomato paste. Add wine and stock. Add rosemary.
3
Simmer 1.5 hours until tender. Cool.
4
Spoon into a large pie dish. Top with puff pastry.
5
Brush with egg. Bake at 200°C for 25-28 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
890
Protein
60.4g
Fat
57.9g
Carbs
19.4g
Fiber
3.8g
Sodium
233mg
Reviews
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