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Lamb and Rosemary Pie Recipe

Lamb and Rosemary Pie Recipe

Learn how to make this homemade Lamb and Rosemary Pie with tender meat, aromatic herbs, and the best flaky pastry crust. This easy baking recipe creates a showstopping comfort dish perfect for Sunday dinners. Master the secrets to a rich, slow-cooked filling and golden-brown crust that's sure to impress.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
2 hours 30 mins
Serves:
1 pie (8 slices)
Overhead shot of a golden-brown lamb and rosemary pie with a decorative pastry leaf pattern on top, steam escaping from a small center vent. A wedge has been removed, revealing the succulent chunks of lamb and vegetable filling bathed in rich, glossy gravy. The pie sits on a rustic wooden board against a backdrop of fresh rosemary sprigs and scattered peppercorns. Soft natural light highlights the flaky layers of the pastry crust, while the deep, savory filling creates a striking color contrast. A vintage ceramic plate holds a serving portion alongside roasted vegetables, with the pie's aroma visibly rising in the warm, inviting atmosphere.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">800g lamb shoulder, trimmed and cubed</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 medium onions, finely chopped</li><li class="ingredients-single-item">2 carrots, diced</li><li class="ingredients-single-item">2 celery stalks, diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">3 tbsp plain flour</li><li class="ingredients-single-item">350ml lamb stock</li><li class="ingredients-single-item">150ml red wine (or additional stock)</li><li class="ingredients-single-item">3 tbsp fresh rosemary, finely chopped</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">175g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp fresh rosemary, very finely chopped</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for glazing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm pie dish</li><li class="equipment-single-item">Large heavy-based casserole dish with lid</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Pat the lamb pieces dry with paper towels and season generously with salt and pepper. This ensures proper browning, which is essential for developing deep flavor in the finished pie.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat 1 tablespoon of olive oil in a large heavy-based casserole dish over medium-high heat. Working in batches to avoid overcrowding (which would cause the meat to steam rather than brown), sear the lamb pieces until golden brown on all sides, about 2-3 minutes per batch. Transfer the browned meat to a plate and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce the heat to medium and add the remaining tablespoon of oil to the same pot. Add the onions, carrots, and celery, cooking until softened but not browned, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Return the lamb to the pot and sprinkle the flour over the meat and vegetables. Stir continuously for 2 minutes to cook out the raw flour taste – this will help thicken your gravy beautifully without any floury aftertaste.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the red wine (if using), stirring constantly and scraping any browned bits from the bottom of the pot – these contain incredible flavor! Let the wine bubble for 2 minutes to reduce slightly and allow the alcohol to evaporate.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour in the lamb stock, then add the rosemary, thyme, bay leaves, and Worcestershire sauce. Season with salt and freshly ground black pepper. Bring to a simmer, then reduce heat to low, cover, and cook gently for 1.5-2 hours, or until the lamb is beautifully tender when pierced with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the filling is cooking, prepare the pastry. In a large bowl, combine the flour, salt, and finely chopped rosemary. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold butter creates small pockets of fat in the dough that will expand during baking, creating those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add ice-cold water a tablespoon at a time, mixing gently with a knife until the dough just comes together – usually 80-100ml is sufficient. The cold water prevents the butter from melting and maintains those crucial flaky layers. Form the dough into a ball, wrap in cling film, and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the lamb filling is cooked, taste and adjust the seasoning if needed. Remove the bay leaves and transfer the filling to your pie dish. Allow the filling to cool for at least 15 minutes – adding hot filling to cold pastry would melt the butter and prevent proper rising.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 200°C (180°C fan/400°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>On a lightly floured surface, roll out the pastry to about 3-4mm thickness and large enough to cover your pie dish with some overhang. The consistent thickness ensures even baking throughout the crust.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Brush the rim of the pie dish with beaten egg, then carefully drape the pastry over the filling. Press firmly around the edges to seal, then trim away any excess pastry with a sharp knife. If you wish, use the trimmings to create decorative shapes to place on top.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Brush the entire pastry surface with beaten egg to create that irresistible golden finish. Cut a small cross in the center of the pie to allow steam to escape during baking – this prevents the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake in the preheated oven for 30-35 minutes until the pastry is risen, flaky and a beautiful golden brown. If the pastry begins to brown too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Remove from the oven and allow the pie to rest for 10 minutes before serving – this crucial resting time allows the filling to settle and makes serving neater. The pie will be piping hot inside, so be careful when taking your first delicious bite!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Lamb and Rosemary Pie?

This pie requires lamb shoulder, onions, carrots, celery, garlic, flour, lamb stock, red wine, fresh rosemary and thyme, bay leaves, and Worcestershire sauce for the filling. The pastry uses flour, cold butter, salt, fresh rosemary, and ice-cold water.

How to cook Lamb and Rosemary Pie at home?

Learn how to cook Lamb and Rosemary Pie by first slow-cooking seasoned lamb pieces with vegetables, herbs and stock until tender, then creating a buttery pastry infused with rosemary. Combine these elements by topping the cooled lamb filling with the pastry and baking until golden brown, creating a perfect balance of rich meat filling and flaky crust.

Can I make this pie ahead of time and freeze it?

Yes, this lamb pie freezes beautifully! You can either freeze the completely assembled unbaked pie for up to 3 months (bake from frozen, adding 15-20 minutes to the cooking time), or freeze the cooked pie in portions. The rich filling actually develops even deeper flavours after freezing.

What sides pair best with a traditional meat pie?

Traditional meat pies like this one pair beautifully with buttery mashed potatoes, steamed green vegetables like peas or broccoli, or a crisp garden salad with vinaigrette. For a pub-style experience, serve with thick-cut chips and mushy peas or a side of pickled red cabbage.

What's the secret to achieving a perfectly flaky pastry crust?

The secret to flaky pastry is using very cold butter, handling the dough minimally, and allowing it to rest in the refrigerator. The cold butter creates pockets of steam when baking, producing those distinctive layers. Never overwork the dough, and always let the filling cool before topping with pastry.

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Cut a small cross in the center of the pie to allow steam to escape during baking – this prevents the pastry from becoming soggy." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 30-35 minutes until the pastry is risen, flaky and a beautiful golden brown. If the pastry begins to brown too quickly, loosely cover with foil." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "Remove from the oven and allow the pie to rest for 10 minutes before serving – this crucial resting time allows the filling to settle and makes serving neater. The pie will be piping hot inside, so be careful when taking your first delicious bite!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Eloise Beaumont", "datePublished": "2024-04-10", "reviewBody": "Melt-in-your-mouth lamb, worth every minute! The rosemary infusion in both the filling and the pastry created such a wonderful depth of flavor. I'll definitely be making this again for our next family gathering.", "name": "Spectacular Sunday Dinner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-04-08", "reviewBody": "My family begged for seconds! I was nervous about making pastry from scratch but the instructions were clear and it turned out perfectly flaky. The slow-cooked lamb was incredibly tender and flavorful.", "name": "Family Favorite Now", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marguerite Laurent", "datePublished": "2024-04-12", "reviewBody": "Perfect Sunday dinner centerpiece! The golden crust looked exactly like the photos and the filling was rich and savory. The rosemary flavor was perfectly balanced - present but not overwhelming.", "name": "Impressive Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-05", "reviewBody": "Better than my gran's recipe! I've been looking for a lamb pie recipe that could rival my grandmother's for years, and this is it. The detailed instructions on browning the meat and properly cooling the filling before adding the pastry made all the difference.", "name": "New Family Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-04-07", "reviewBody": "Restaurant quality from my kitchen! The combination of fresh herbs and slow-cooked lamb created a pie worthy of a fine dining establishment. I froze half of it for later meals and it reheated beautifully - still flaky on top!", "name": "Gourmet Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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