• Kate Attfield

Lamb & Rosemary Pies

During the last school holidays we made some delicious Lamb & Rosemary Pies. The kids and parents requested the recipe, so here it is! Great to whip up on the weekend, you could take them with you on a picnic or serve them with mash and greens for a yummy hearty meal. Enjoy!


2 tablespoon Extra Virgin Olive Oil

2 Brown Onion, chopped

4 cloves garlic, crushed

1 carrot, peels and finely chopped

2 kg lamb mince

8 tablespoons plain flour

6 tablespoons tomato puree

3 cups beef stock

5 tablespoons Worcestershire sauce

2 tablespoons soy sauce

2 tablespoons store bought mint jelly

1/4 cup chopped rosemary leaves

2 teaspoons mixed herbs

sea salt and cracked black pepper

4 sheets store bought shortcrust pastry

4 sheets store bought puff pastry

1 egg, lightly beaten


Preheat oven 200 degrees

Heat Oil in a non-stick frying pan over high heat, add the onion and carrot until softened, about 5 minutes, add the garlic and cook a further two minutes.

Add the lamb mince and cook, breaking up any lumps with a wooden spoon, cook until browned, about 5 minutes

Sprinkle over plain flour.

Add tomato puree and beef stock, stir until mixture starts to thicken

Add Worcestershire sauce, soy sauce and mint jelly, stir until well combined and mixture is thick, add rosemary and season with salt and pepper to taste. Allow to simmer to gather flavour for another 10 minutes or so, then cool.

Cut rounds of shortcrust pastry to fit into muffin tins. Grease muffin tins and fit pastry rounds into muffin holes. Blind bake the pastry. Remove and fill with cooled lamb mixture. Cut rounds of puff pastry and top the pies, brush with a little egg and place in oven to bake for about 20-25 minutes, until golden brown. Serve with a salad for picnic or with mash and greens.

You can use the same method with beef mince, you may prefer to add two extra tablespoons of tomato puree and omit the mint jelly and add extra mixed herbs instead of rosemary.

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