Lamb and Rosemary Pie

Name: Lamb and Rosemary Pie
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 900g lamb shoulder, cubed; 2 large carrots, diced; 2 large onions, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 cup red wine; 1 cup lamb or chicken stock; 2 tbsp plain flour; 2 sprigs fresh rosemary; salt and pepper to taste; 2 tbsp olive oil; 1 sheet puff pastry; 1 egg, beaten

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

Brown lamb. Add onion, carrot and garlic.

Stir in flour and tomato paste. Add wine and stock. Add rosemary.

Simmer 1.5 hours until tender. Cool.

Spoon into a large pie dish. Top with puff pastry.

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

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