Lamb and Rosemary Pie

Method

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1. Toss the lamb with the flour, salt and pepper. Heat 2 tablespoons of the oil in a large, heavy pan over medium-high heat and brown the lamb in three batches, about 5 minutes each, until dark. Lift onto a plate.

   Mark done Start 5 min timer

2. Add the remaining oil, the onion and the carrots to the pan and cook for 6 minutes, until soft. Add the garlic, tomato paste and rosemary and cook for 1 minute.

   Mark done Start 6 min timer

3. Pour in the stock, scraping up the browned bits, and stir in the redcurrant jelly. Return the lamb, bring to a simmer, cover and cook over low heat for 75 minutes, stirring now and then, until the lamb is tender. Take the lid off for the last 15 minutes if the gravy is thin, so that it is thick enough to coat the back of a spoon.

   Mark done Start 75 min timer

4. Leave the filling to cool for 30 minutes.

   Mark done Start 30 min timer

5. Heat the oven to 200°C / 400°F with a baking tray inside. Roll the shortcrust pastry into a 30 cm round and line a 23 cm pie dish, about 4 cm deep, letting the edge overhang. Prick the base with a fork.

   Mark done

6. Spoon in the cooled filling and level it. Brush the pastry rim with beaten egg. Roll the puff pastry into a 27 cm round and lay it over the pie. Press the edges together, trim, and crimp with a fork. Brush the top with egg and cut two small slits for steam.

   Mark done

7. Bake on the hot tray for 35 to 40 minutes, until the pastry is puffed and deep golden. Rest for 10 minutes before cutting.

   Mark done Start 35 min timer

Chef’s Tips

• Use shoulder rather than leg. Its fat and connective tissue give a rich gravy and meat that stays moist, where leg turns dry and stringy.
• Make the gravy thick and cool the filling. A thin or hot filling steams the pastry from inside and leaves the base pale and soft.
• Bake on a preheated tray. Heat from below sets the base and keeps it crisp under the filling.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Buttered peas
• Mashed kūmara
• Mint sauce

Storage & Reheating

Keep in the fridge up to 3 days and reheat slices in a 180°C oven for 15 minutes. Freeze the cooled filling for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.