Name: Roast lamb pie
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6
Ingredients: 1 x quantity rough puff pastry or 2 sheets butter puff pastry, thawed; 1.2kg boneless lamb shoulder, fat trimmed, cut into 5cm chunks; 1 onion, peeled, cut into wedges; 2 carrots, roughly chopped; 1 Tbsp olive oil; Sea-salt flakes and freshly ground black pepper, to season; 2 cups beef stock; 1/4 cup red wine; 2 Tbsp tomato paste; 2 Tbsp balsamic vinegar; 5cm sprig rosemary; 2 large sebago potatoes, peeled, cut into 5cm chunks; 400g kent pumpkin, peeled, cut into 5cm chunks; 2 tsp plain flour; 1/4 cup frozen peas; 1 free-range egg, lightly whisked; Thyme leaves, to serve

If you’ve loaded up on pumpkin and potatoes at the supermarket, it’s time to use them in this delicious roast lamb pie. It is a longer cooking time, but the rich, luxurious gravy in this pie will be well worth the wait!

Ingredients

1 x quantity rough puff pastry or 2 sheets butter puff pastry, thawed

1.2kg boneless lamb shoulder, fat trimmed, cut into 5cm chunks

1 onion, peeled, cut into wedges

2 carrots, roughly chopped

1 Tbsp olive oil

Sea-salt flakes and freshly ground black pepper, to season

2 cups beef stock

1/4 cup red wine

2 Tbsp tomato paste

2 Tbsp balsamic vinegar

5cm sprig rosemary

2 large sebago potatoes, peeled, cut into 5cm chunks

400g kent pumpkin, peeled, cut into 5cm chunks

2 tsp plain flour

1/4 cup frozen peas

1 free-range egg, lightly whisked

Thyme leaves, to serve

Method

Step 1

If using rough puff pastry, make pastry following steps 1 and 2 from this rough puff pastry recipe.

Step 2

Preheat oven to 220°C/200°C fan-forced. Place lamb, onion and carrot in a large roasting pan. Season. Toss with oil and roast for 20 minutes, turning once, until the lamb and vegetables are lightly browned.

Step 3

Reduce oven to 160°C/140°C fan-forced.

Step 4

Remove pan from oven and drain off any fat. In a jug, combine wine, stock, tomato paste and vinegar. Pour over lamb mixture. Add rosemary, then cover pan with foil. Roast for 1 hour 30 minutes. Add pumpkin and potato. Cover, roast 30 minutes.

Step 5

Increase oven to 220°C/200°C fan-forced.

Step 6

Remove 1/4 cup cooking liquid from pan and place in a bowl. Add flour and stir to combine. Discard rosemary sprig from roast lamb mixture. Transfer roast lamb mixture to a 12-cup capacity rectangular or oval baking dish. Stir in flour mixture and peas.

Step 7

If using rough puff pastry, roll out pastry to 5cm wider than dish. Drape over dish, roughly crimping edges. If using pastry sheets, join sheets by overlapping on one side by 1/2 cm, pressing the edge to seal, to form a large rectangle. Drape pastry over dish and roughly crimp edges (if your pan is wide you may need to flatten pastry slightly with a rolling pin to widen it before draping over). Pierce a small cross in the middle of the pastry to let steam escape. Brush with egg.

Step 8

Bake 30–35 minutes, until pastry is golden. Allow to stand for 10 minutes before serving. Season and scatter thyme leaves over to serve.

lamb pie with vegetables and one scoop taken out with spoon — *(Photography: Tim Roberts, Styling: Lucy Busuttil, Recipes: Clare Maguire)*

Clare Maguire

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

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