Roast lamb pot pies

Enjoyable Roast lamb pot pies Recipe

“I grew up with five siblings and my mum worked hard to put food on the table. She’d cook large roasts and use the leftovers to make us the most delicious pot pies and top them with our initials made out of pastry. I do the same for my family but mine are topped with love hearts.” – Rachel Amanatidis, SA
Roast lamb pot pies
Prep Time : 0:20 | Cook Time : 0:40 | Total Time : 1:00 | Serving : 4 person.


  • 1 tablespoon olive oil

  • 2 celery sticks, finely chopped

  • 1 brown onion, finely chopped

  • 1 carrot, peeled, finely chopped

  • 1 garlic clove, crushed

  • 2 teaspoons plain flour

  • 1 teaspoon MasterFoods® Paprika Smoked

  • 250ml (1 cup) beef stock

  • 1 tablespoon tomato paste

  • 1 tablespoon Worcestershire sauce

  • 1 large potato, peeled, finely chopped

  • 400g leftover roast lamb, chopped

  • 2 tablespoon chopped fresh rosemary, plus 4 sprigs, extra

  • 2 sheets frozen puff pastry, just thawed

  • 1 egg, lightly whisked


  • Step 1

    Preheat the oven to 200°C/180°C fan forced. Place four 310ml (1 1/4 cups) ovenproof dishes on a baking tray.

  • Step 2

    Heat the oil in a large saucepan over medium heat. Add the celery, onion, carrot and garlic. Cook, stirring, for 3-4 minutes or until onion softens. Add the flour and paprika. Cook for 1 minute. Gradually stir in the stock. Stir in the tomato paste and Worcestershire sauce. Bring to the boil. Add the potato, lamb and rosemary. Reduce heat to low. Cover and simmer for 10-12 minutes or until vegetables are tender. Season.

  • Step 3

    Use 1 of the prepared dishes as a guide to cut 4 discs from the pastry, reserving any offcuts. Spoon lamb mixture into prepared dishes. Cover with pastry discs, pressing edges to seal. Brush pastry with some of the egg. Use 2cm and 4cm heart-shaped cookie cutters to cut 8 heart shapes from reserved pastry offcuts. Place on top of each pie and brush with some of the remaining egg. Pierce pastry with the extra rosemary sprigs. Bake for 18-20 minutes or until pastry is puffed and golden. Season and serve.

User Review
0 (0 votes)