Hearty lamb and rosemary pie
Perfect for your leftover lamb
5 - 6
Serves
15 mins
Prep Time
4 hrs
Cook Time
Recipe author
Beef + Lamb New Zealand
Is there anything more comforting than a big hearty meat pie? This one ticks all the boxes for us; incredibly tasty, loaded with veggies 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 a mid-week feast or when you’re entertaining!
Is there anything more comforting than a big hearty meat pie? This one ticks all the boxes for us; incredibly tasty, loaded with veggies 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 a mid-week feast or when you’re entertaining!
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Ingredients
Lamb
800g Quality Mark lamb shoulder
i
cut into 5-6cm chunks
25g butter
1 onion
finely chopped
2 stems celery stalks
finely sliced
1 red capsicum
chopped
2 kūmara
peeled and chopped into 2.5cm chunks
4 garlic cloves
chopped
12cm stem fresh rosemary
leaves finely chopped
2 cups beef stock
½ cup tomato paste
juice and grated zest of 1 lemon
2 anchovy fillets
i
chopped
2 cups spinach
chopped
3 tsp cornflour
mixed with 2 tbsp water
To Assemble
4-5 sheets puff pastry
1 egg
whisked with a little milk
Method
To Make Filling
To Assemble & Serve
To Slow Cook
1
Preheat the oven to 140°C conventional bake.
2
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 browned all over. Transfer to a casserole dish.
3
Reduce the heat to medium, add the butter and a splash of oil along with the onion, celery, capsicum and kumara.
4
Cook, stirring, for about 10 minutes until everything is soft and starting to caramelise.
Start Timer
5
Add the garlic and rosemary and cook for another couple of minutes.
Start Timer
6
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.
7
Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ - 4 hours.
Start Timer
8
Remove from the oven and let cool slightly. Stir through the spinach and cornflour mixture. Taste and season as required.
Nutrition Information per Serving (572g)
This nutrition analysis is based on 6 servings and doesn't include the salad or relish/chutney to serve.
Energy
3290kJ (786 kcal)
Protein
38.1g
Total Fat
43.1g
Saturated Fat
19.7g
Carbs
57.5g
Dietary Fibre
9.1g
Sodium
904mg
Iron
3.3mg
Zinc
5.7mg
Vitamin B12
2.6µg
