Recipe of the month: Lamb and rosemary pie

Baking Special - Upper Crust - Lamb and Rosemary Pies

This month, the Inhouse Manager team give us their recipe for a classic winter warmer dish, lamb pie.

Serves 6

Preparation time:  20 mins

Cooking time approx: 150 mins


  • 1kg diced lamb
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 250g button mushrooms, halved
  • 400g tin chopped tomatoes
  • 250ml beef stock
  • 250ml red wine
  • 2 tablespoons tomato puree
  • 1 tablespoon chopped fresh rosemary
  • Olive oil for greasing
  • 1 sheet (25 x 25cm) frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • Fresh rosemary sprig, to decorate
  • Vegetables of your choice to serve with


  1. Heat one-third of the oil in a large saucepan over medium-high heat. Season the lamb with salt and pepper. Cook half the lamb, turning occasionally, for 3-4 minutes or until browned. Transfer to a heatproof bowl. Repeat with half the remaining oil and the remaining lamb.
  2. Heat remaining oil in the pan. Cook the onion, garlic and mushrooms for 4 minutes or until soft. Increase heat to high. Stir in the tomato, stock, wine, tomato puree and chopped rosemary. Cover. Bring to the boil.
  3. Reduce heat to medium-low. Return lamb to pan. Cover and cook for 1 hour. Uncover and cook for a further 30 minutes or until lamb is tender and the sauce thickens. Set aside for 1 hour to cool slightly. Transfer to a bowl. Cover with plastic wrap. Place in the fridge for 1-2 hours to cool completely.
  4. Preheat oven to 200ºC. Brush a 24cm (base measurement) pie dish with oil. Spoon lamb mixture into dish. Top with the pastry. Trim excess. Use a fork to press the edge to seal and decorate. Brush the pie with egg. Cut a 4cm-wide cross in the top of the pastry. Decorate with a rosemary sprig
  5. Bake for 40-45 minutes or until puffed and golden. Serve with vegetables of your choice