Hearty New Zealand Grass-Fed Lamb and Rosemary Pie Recipe

Servings: 5-6
Prep Time: 20 minutes
Cook Time: 4 hours

Is there anything more comforting on a cold night than a hearty meat pie? This one ticks all the boxes for us; incredibly tasty, loaded with veggies and 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.

Tips: You can make the filling in advance and keep it in the fridge for a few days until you need it. Make sure the pan is nice and hot when you sear the meat and don’t overcrowd the pan or it will stew rather than sear.

Ingredients:

For the Lamb:

1.5 lbs New Zealand grass-fed diced lamb shoulder (Tip: Look for the Taste Pure Nature logo)
2 tablespoons butter
1 onion, finely chopped
2 sticks celery, chopped
1 red bell pepper, chopped
2 medium sweet potatoes, peeled and diced
4 cloves garlic, chopped roughly
3 tablespoons fresh rosemary, chopped
2 cups beef stock
½ cup tomato paste
Zest of 1 lemon, plus 1 tablespoon lemon juice
2 anchovies, chopped (optional)
2 cups chopped spinach
3 teaspoons corn starch, mixed with 2 tablespoons water
Salt and pepper, to taste

To assemble:

4-5 pre-rolled puff pastry sheets
1 egg beaten with 1 tablespoon milk

Directions:

1. Preheat the oven to 280°F on conventional bake.

For the lamb:

2. Cut the lamb shoulder into large 2 – 2 ½ inch chunks.
3. 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.
4. Reduce the heat to medium, add the butter and a splash of oil along with the onion, celery, red bell pepper and sweet potato. Cook, stirring, for about 10 minutes until everything is soft and starting to caramelize. Add the garlic and rosemary and cook for another couple of minutes.
5. 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. Cover the dish with a lid (or 2 layers of tinfoil) and bake in the oven for 3½ - 4 hours.
6. Remove from the oven and let cool slightly. Stir in the spinach and corn starch mixture. Season with salt and pepper, to taste. Increase the oven temperature to 425°F.

To assemble:

7. Line 4-6 greased small pie dishes (or one large dish) with pastry sheets.
8. Add the filling, brush the bottom pastry edges with some of the egg, cover filling with a pastry lid and press to seal, trimming any excess pastry as necessary.
9. Brush the pastry top with egg and cut a couple of air holes. Bake at 425°F in the lower half of the oven for 20-30 minutes, or until the pastry is dark golden brown and cooked through.

Slow cooker option:

10. You can make the filling in a slow cooker, on low for 8 hours or high for 6 hours. If the sauce needs thickening at the end of cooking, simmer in a saucepan with 2 teaspoons of corn starch and ¼ cup water.