Lamb and Rosemary Pie

by Leah Halmagyi


  • 1.2kg lamb shoulder, diced
  • ½ cup plain flour
  • ¼ cup extra virgin olive oil
  • 2 brown onions, sliced
  • 8 cloves garlic, chopped
  • 1 tsp celery seeds
  • 1 tsp rosemary, finely chopped
  • 1 cup dry sherry
  • 1 cup beef stock
  • ½ bunch mint leaves, chopped
  • 1 Tbsp mint jelly
  • 2 sheets shortcrust pasty
  • 2 sheets puff pastry
  • 1 egg, beaten
  • 2 tsp sesame seeds


1 Preheat oven to 210°C. Toss the lamb in the flour, then fry in olive oil in batches for 5 minutes, until browned. Set aside.
2 Add the onions, garlic, celery seeds and rosemary to the saucepan, then cook briefly. Return the lamb and pour in the sherry, boil, then add the stock, mint leaves and mint jelly. Simmer gently for 2 hours, until the meat is tender and the sauce has thickened. Set aside to cool completely.
3 Cut four discs of shortcrust pastry to fit 11cm pie tins and press in. Fill with lamb mixture. Cut puff pastry tops and brush with beaten egg on both sides, then press onto the top of the pies. Bake for 30 minutes, until deep golden and crisp.