Lamb Mince and Rosemary Pies
Ground lamb is seasoned with fresh rosemary and packed into individual pastry shells for a compact, satisfying dinner. The short-crust pastry bakes up firm and crumbly around a rich, herb-forward filling — a weeknight-friendly take on the classic British meat pie.
Equipment
- Oven
- Frying pan
- Mixing bowl
- Rolling Pin
- Pastry cutter
- Baking tray
Ingredients
For the Pastry:
- 1 package ready-made shortcrust pastry store-bought
For the Filling:
- 1 tbsp olive oil extra virgin recommended
- 1 lb lamb mince preferably grass-fed
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tsp fresh rosemary chopped
- 1 tbsp tomato paste
- 1 cup beef stock low sodium
- 1 tsp salt to taste
- ½ tsp freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a frying pan over medium heat, warm the olive oil. Add the onion and garlic, cooking until softened and aromatic, about 3 minutes.
- Stir in the lamb mince, breaking it up with a spatula, and cook until browned, approximately 5 minutes.
- Add the rosemary, tomato paste, beef stock, salt, and pepper, stirring well. Simmer for about 10 minutes until the liquid is mostly evaporated and the mixture is rich and thick.
- On a lightly floured surface, roll out the shortcrust pastry to about 1/4-inch thick. Using a pastry cutter, cut 8 circles to fit your baking tray moulds.
- Line each mould with pastry, fill with the lamb mixture, and top with another circle of pastry. Seal the edges by crimping with a fork.
- Place pies on a baking tray and bake for approximately 15 minutes, or until the pastry is golden brown and flaky.
Notes
- For a twist, try adding a teaspoon of cinnamon for a warm undertone.
- For dietary adaptations, substitute the lamb for plant-based mince.
Nutrition
Calories: 874kcalCarbohydrates: 57gProtein: 27gFat: 59gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gCholesterol: 83mgSodium: 1250mgPotassium: 545mgFiber: 3gSugar: 2gVitamin A: 65IUVitamin C: 3mgCalcium: 54mgIron: 5mg
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