Lamb and Rosemary Meat Pie Pot
Lamb and Rosemary Meat Pie Pot
Step back in time with this incredibly comforting Lamb and Rosemary Meat Pie Pot, a dish that echoes the hearty, rustic traditions of Australian cuisine. Imagine a crisp, cool Australian evening, the aroma of slow-cooked lamb and fragrant rosemary filling your kitchen – that’s the experience this recipe delivers. More than just a meal, it’s a taste of home, a nod to the humble beginnings of meat pies that have long been a staple of the Australian diet, evolving from simple, portable snacks to these exquisite individual pot pies. We’re transforming tender diced lamb shoulder into a rich, savoury gravy, infused with the aromatic allure of fresh rosemary and robust garlic. This flavourful filling is then crowned with a golden, flaky shortcrust pastry lid, baked to perfection in individual ramekins. It’s the perfect centrepiece for a family gathering or a cozy solo indulgence, offering a deeply satisfying and delicious taste of Australian culinary heritage. Get ready to impress with this classic comfort food.
- Preparation time
- 30 min
- Cooking time
- 45 min
- Total time
- 1 hr 15 min
- Servings
- 4
Instructions
Prepare the Lamb Filling
- 1Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4).
- 2Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the diced lamb shoulder in batches, if necessary, until well-sealed on all sides. Remove the lamb and set aside.
- 3Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
- 4Stir in the minced garlic and chopped rosemary, and cook for another minute until fragrant.
- 5Sprinkle the flour over the onions and garlic, stirring well to coat. Cook for 1-2 minutes to cook out the raw flour taste.
- 6Gradually pour in the beef broth, stirring continuously to prevent lumps. Bring the mixture to a simmer.
- 7Return the browned lamb to the pot. Season with salt and black pepper. Stir well.
- 8Cover the pot and transfer it to the preheated oven. Bake for 30 minutes, or until the lamb is tender and the gravy has thickened.
Assemble and Bake the Pies
- 1While the lamb filling is baking, roll out the shortcrust pastry on a lightly floured surface to about 3mm thickness.
- 2Remove the lamb filling from the oven. Spoon the hot lamb mixture evenly into four individual oven-safe ramekins (approx. 8-10cm diameter).
- 3Cut circles of pastry large enough to cover the top of each ramekin. Place a pastry lid over each ramekin, pressing the edges to seal. You can crimp them decoratively if desired.
- 4Brush the top of each pastry lid with the beaten egg yolk for a golden finish.
- 5Return the filled ramekins to the oven and bake for another 15-20 minutes, or until the pastry is golden brown and puffed up.
- 6Carefully remove the pies from the oven and let them rest for a few minutes before serving.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 35 g
- Fat
- 38 g
- Carbs
- 43 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 35 g |
| Fat | 38 g |
| Carbs | 43 g |
Tips
- Ensure lamb is diced to a uniform size for even cooking. Chop rosemary finely to distribute its flavour evenly.
- If the gravy is too thin, you can thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
- Serve the lamb and rosemary meat pie pots hot, directly from the oven. They pair beautifully with a side of mashed potatoes or a simple green salad.
